Well I racked off and stabilized a few meads yesterday. One of them was the product of a stuck ferment that I successfully kick started back to life a while back. It's nearly clear now and finished at about 1.000. It's a really delicious lemon mead and the taste is outstanding. It's just too dry for my wife. I want that one to be a sweet mead. Now that it's been stabilized (adding the two potassiums), can I go ahead and sweeten it now and then bottle it or am I safer to sweeten....then wait....then rack maybe one more time before bottling? I'm guessing that if it's this good now, more time might just make it better!