I've read that adding sorbate without sulfite can lead to 'geranium' odor/taste.
Some recent experience from a Newbie Mead Maker:
When I made Joe Mattioli's 3 Week No Age Mead, I sulfited/sorbated when the SG was 1.02 as the recipe indicated. There was still considerable activity with bubbles on the surface. After about a week or so, I checked and the SG had dropped to 1.012, and I racked again to more sorbate/sulfite. There was still some activity, but the SG wasn't changing much. Finally, it dropped clear as a bell and I bottled. The bottling process must have either stirred up something or the must was very gassy because I had some foam in the bottles. I capped them loosely (screwcaps) and eventually the foam dissipated. I just finished drinking about half a bottle and it is still pretty gassy..almost sparkling, but after swirling in the glass to degas, it is nice and still, and, despite all the worries and alarms I posted through the process it tastes GREAT. I'm glad the SG dropped a bit as 1.02 was probably a bit TOO sweet for my tastes.
Opposite situation with Joe's 5 Week Pyment. In this case, the first sulfite/sorbate treatment stopped it pretty much cold (EC-1118 yeast) and I backsweetened without restarting any fermentation.
This one is still a has a bit of gas in it as well, but it also tastes great after standing/swirling in a glass!
So, I guess the definitive answer it "IT DEPENDS". Wrathwilde said in answer to one of my questions that sometimes sulfite won't stop active fermentation from strong wine yeasts (the 3 Week No Age mead used the Killer K1V-1116).
Recluse