The day after I did the stabilization and added metabisulfite and sorbate the mead is still fermenting. The extra honey was just too delicious for the yeast cells :o)
So fortunately we have a quite mild winter so far, so I put the fermenter outside on the balcony. Cooling the fermenter to below 5C should do the trick I guessed.
The thermometer says about 3C when measuring the the temperature of the wall
Today the mead has been outside for 2 days AND IT IS STILL BUBBLING. How is that possible???????