Fr_Marc, it appears that you, @RevA, and I are holding down the traditional role of the clergy in brewing. For my brewery name, though, I lean toward my hobby of being a sailor.
I haven't read anything about no-nutrient mead (could you post a link?) but I'd be concerned that stressed yeast tends to produce sulfur and other off flavors and smells. Still, I'm interested in what you're reading; I'm always interested in learning new ways of doing things.
I apologize if someone has already said this but the simplest way to backsweeten would be to add a non-fermentable sugar like erethrytol. That way you won’t have to worry about the fermentation kicking back off.