My apologies if I've missed it but I've been searching all over the forum and haven't come across a clear explanation of how to back sweeten mead. It sounds like you use Potassium Sorbate in conjunction with Potassium Metabisulphites or camden tablets, but it also sounds like there is a danger of Potassium Sorbate causing big problems if there are any melolactic bacteria present. I barely understand all that and my head is starting to spin. I just want to make sure I don't screw up 5 gallons of mead, cause any bad things to happen, or cause the wine to become carbonated in any way.
Can anyone give me the step by step on back sweetening mead? I assume I use honey for this?
If there are better ways than Potassium Sorbate I'd love to hear them as well.
Thanks for any tips.