I have sorbated both the chocolate and joes orange meads to keep them from restarting, and I put them in the freezer and got them below 30 for the night. That should have made most of the yeast, if not all of it, go dormant. The sorbate keeps it from becoming active again.
I also didn't think the chocolate had enough chocolate taste. I added a whole bottle of Hersheys syrup and stirred it up. It was noticable, but not strong. The same with Joes and orange taste. I added 5 cups of quality OJ.
I am going to add some more honey as well. This is known as back-sweetening. I have to make sure it doesn't start fermenting again. That is why I froze it and sorbated it. A lot of people I know are alergic to sulfites, so I am going to try to not go that route.
I added 3 lbs honey to each strawberry mead along with 9 drops vanilla extract to the strawberry vanilla.
Sorbating, freezing and back sweetening is all done.