I really need to apologize for a HUGE oversight in part 2 of this information sharing. Have added a cleaned-up version of the following guidance to the text but thought to post this separately for those who've already read that post.
During the organizational prep - right before or after you label your mother stock jar - you need to add your stabilizer of choice to that jar. I like a 30-60 ratio : stabilizer to mother stock. For my smaller bowls that works out to roughly a finger's worth of stabilizer in the bottom of a half-pint canning jar. Large bowls need two fingers. My six inch bowls settle nicely with one and a half.
Some people bring a jar with brandy into the field with them. That way they aren't ball parking. They can see exactly how much mother stock liquid is in the first straining bottle and add a precise proportional amount of stabilizer to the mother stock bottle.
I don't do this simply because it would be one more physical object for me to keep track of, potentially drop multiple times, and just generally serve to lessen the buzz of co-creative thrall I feel when I prep as much as I possibly can in advance.
Note: If I get outside and find a bowl's evaporation rate is greater than I expected I pour the surplus brandy into the ground or distribute it among other mother stock bottles-in-waiting.