I have a mead that has finished out pretty dry. I would like to back sweeten it before bottling but have never done this. What do I need to add to stop refermentation of any honey I add?
Potassium metasulfite (Camden tablets) stop fermentation and potassium sorbate prevents it from restarting. There are plenty places on the internet with procedures. Make sure you tell anyone who drinks it it contains sulfites as some people have reactions.
Go slow with the honey! You can always add more, & can’t undo it. I usually start with a cup, add 'till I like it. Then calculate that up to the full batch. When I measure it out. I’ll add half of what I have measured, taste, if it needs more I’ll add half of what’s left, if it needs more, half of what’s left… Until I’m happy with the result. (I have gotten to the point of no change & had to reach back into the honey pot, but you’ll get a feel for it by that point)
I do use Campden and Sorbate as directed.
If fermentation is done can I just skip the camden tabs and just use the potassium sorbate?
Depending on how strong the mead is, you may not need to stabilize before back sweetening. I generally make sweet, strong meads in the 1.130+ range. I’m pretty confident that when the yeast is done in these meads it isn’t going to restart fermentation if I need to backsweeten. I still let it sit in secondary for at least a few weeks (usually a couple of months). That is mainly just to let the flavors meld, but it’s also a bit of insurance just in case the yeast does eat a couple of more gravity points.