backsweeten questions

[landwaster]

Hi, my first batch of mead has been aging about 6 months. Last time I checked it had gone pretty dry, so I'd like to sweeten it before bottling. I'm planning on using the sulfite/sorbate method to stabilize first. My main question is -- what to use as a sweetener? I'm looking for something that won't add any extra flavors.

Also, I assume it isn't too late to add spices?

 

[RedHaze]

So far, after stabilizing, I have back sweetened with honey usually with the same type that I used as the primary ferment. To this point I have really liked the results this has produced, both for traditionals and melomels.