My first batch of mead in the making

[VikingRasta]

Hello everyone

Last month I started my first batch of mead and am loving it sofar. I've learned & researched a lot but am still learning something new everyday
I have a question about Potassium Sorbate and Sodium Metabisulphate and was hoping to ask here as I've seen mixed answers online.
My question is, do I add the above when racking from primary to secondary, or do I only add it when I'm ready to bottle?

But first, here's what I've done:
My first batch is a traditional recipe I guess, for a total of 12 liters (3.17 gallon)
I had an idea to rack into x2 5l & x1 2l carboy and maybe experiment with different flavours in secondary, but haven't decided yet.

3.5 kg (7.7lb) of Macadamia blossom honey
1.5 packets of Lalvin D47 yeast (the first packet expired so I added half of a packet that was still fresh)
9.4l (2.4 gal) Still spring water
Potassium carbonate once off
DAP & distilling yeast nutrient added over the first 3 days
Degass by swirling the bucket 1-2 times per day
Temp has been between 12-15°C here since it's winter (53-59°F)

SG:
Day00: 1.104
Day08: 1.062
Day16: 1.040
Day25: 1.030
Day30: 1.020 (today)

The airlock hasn't bubbled ever, hence why I've been taking gravity readings every week to check on the progress.
Also because of the cold and I believe the yeast doesn't like it too cold, but they are dancing every time I open up the bucket.

I have a small sip every time I do the gravity readings, but today I'm starting to dislike the taste (for my liking), the sweetness is mostly gone.
If I want to halt the fermentation now, can I? Or should I wait until the yeast has completely finished until I rack into secondary & then add the sorbate & bisulphate?

Thanks for having me fam, and I hope to learn and share much more with you all in future

Cheers

 

[Squatchy]

Do you want it to oxidize or perhaps become contaminated before you age it? Or not all at? Do you want to be able to adjust for sweetness now or never? Do you get where I'm going? These are insurance methods that you want to implement right now. Protect it now. Not later once things have already gone south

 

[VikingRasta]

Thank you @Squatchy for the reply

I definitely want to backsweeten this batch a little bit, even tho it's not too dry yet (1.020 last I checked).

I will add the Potassium Sorbate and Sodium Metabisulphate to the carboys now,
and rack off from the primary fermenter.

Thanks for the guidance and for easing my anxiety a bit

 

[Squatchy]

Thank you @Squatchy for the reply

I definitely want to backsweeten this batch a little bit, even tho it's not too dry yet (1.020 last I checked).

I will add the Potassium Sorbate and Sodium Metabisulphate to the carboys now,
and rack off from the primary fermenter.

Thanks for the guidance and for easing my anxiety a bit

I hope you haven't added those adjuncts just yet. It won't stop a fermenting batch. So if you have added the sulfites. It will now take a very long time to get to zero.