I believe the answer may be to age before backsweetening, because surely there is little to no chance of restarting fermentation if backsweetening is done after aging.
So, the sequencing I'm leaning towards is:
1. nominal finish to primary fermentation.
2. Rack to secondary after first adding 30ppm potassium metasulfite to the secondary vessel. The theory here is to kill any wild microbes as well as provide anti-oxidant protection for both the rackings and the aging.
3. age
4. Rack again if necessary
5. Add potassium sorbate
6. Wait 24 hours for the potassium sorbate to do its work.
7. Backsweeten
8. Make other adjustments (tannins, acid, etc.) if desired.
9. Bottle when desired taste is achieved.
10. Finished! Mead is ready to consume at any time.
So, the sequencing I'm leaning towards is:
1. nominal finish to primary fermentation.
2. Rack to secondary after first adding 30ppm potassium metasulfite to the secondary vessel. The theory here is to kill any wild microbes as well as provide anti-oxidant protection for both the rackings and the aging.
3. age
4. Rack again if necessary
5. Add potassium sorbate
6. Wait 24 hours for the potassium sorbate to do its work.
7. Backsweeten
8. Make other adjustments (tannins, acid, etc.) if desired.
9. Bottle when desired taste is achieved.
10. Finished! Mead is ready to consume at any time.