Most country wines - and that includes mead, typically require back sweetening to help bring forward the flavors that the alcohol tends to mask. To back sweeten effectively, the amount of sweetener a wine needs depends on several factors, including, your preference, the acidity (TA), the ABV, the viscosity (mouthfeel), the richness of the flavor desired and the level of sweetness wanted. The best way to determine the amount of sweetener to be added is to bench test. You bench test by taking a known sample size ( could be 1 oz or 25 ml or whatever) and adding known specific amounts of sweetener drop by drop and tasting after each measured drop. When the amount of sweetener you added hits the sweet spot (sic) you are looking for, you then know EXACTLY the amount of sweetener to add to the TOTAL volume (divide the total volume by the sample size and multiply that number by the amount of sweetener that was needed to hit that sweet spot). You WILL HAVE stabilized the mead or wine earlier by adding the appropriate amount of K-Sorbate AND K-Meta (based on the TOTAL volume) and so you will now rack the mead or wine and THEN add the sweetener (it's more dense than the mead or wine, so it will tend to sink through the mead or wine) and THOROUGHLY mix in the sweetener to completely disperse it throughout the wine or mead. I would allow the mead or wine to stand for two or three days before bottling.