I am making Honey Mead for the first time soon, I will try making 2 1 gallon jugs. I have everything I need (Jugs, siphon, DAP, red star wine yeast, honey, sanitizer, carboy), but I want to make a sweet mead with about 15% ABV when fermentation is done. My yeast will survive up to 18% and I don't want to add chemicals to get them to stop at 13-15%. But I also want the mead to stay sweet afterwards. Should I just add enough honey and DAP for the yeast to survive to 15% ABV and then back-sweeten? If so, when am I suppose to back-sweeten it? Do I sweeten it after I rack it or right before? Also is there way to make the yeast stop at 15% without chemicals?
EDIT: I also have a hydrometer, I have all the materials and tools required to make the mead, just confused on the procedure.