Good reading on stabilization and back-sweetening

I have done a bit of reading about stabilization and back sweetening and here is a little summary of the best texts I have found. Again most articles are from US so everything is in gallons and fractions of tee spoons (when will they ever realize the benefits of the metric system... :o) )

1) E. C. Kraus
On this page there is a link to articles about wine making. Here you can find plenty of good reading, but scrolling down the page you get to "How to stop a fermentation" (see HERE). But the article does not say anything about how much metabisulfite and sorbate to use.

2) Monkey Boy Mead
This is yet another mead nut whose texts I enjoy reading. He is very enthusiastic. His catagory "meadmaking 101" contains several good articles. One of these is "Ending Fermentation & Aging" which you will find HERE. Here is also a description of back sweetening.

4) Got Mead Forum
...of cause... The forum never lets me down :o). Here I found a great thread. about stopping fermentations HERE. The reply from Wayne (wayneb) is quite good. I am not a member, so I unfortunately I cannot follow his link.
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Update:

3) Brew and Wine Hobby
From a google search I found a blog topic describing Sulfite vs. Sorbate. Unfortunately the page has been removed.