I had a 6 gallon mead I started in early August, half of which I added priming sugar to and bottled in champaign bottles (mentioned in a post earlier today). For the other half, I added K-meta, followed by sorbate an hour later. I know this should prevent any fermentation from starting back up, especially since it had been bulk ageing for several months. However, I decided to back sweeten and added 12 oz of honey (mixed with hot water) about an hour after the sorbate addition. I bottled soon after that. I'm looking back now and realizing that I probably should have waited before back sweetening, and then waited after that before bottling (I was in a hurry and wanted to get it done). I'm just wondering what the odds are that I've just made a dozen bottle bombs.