I played with carbonating my first mead, it wasn't JOAM but used bread yeast. basically the bread yeast had the bun around 10% and I had to repitch it with lalvin 1118 to carbonate. I should have allowed the wine yeast to consume the residual sugars but made a guess that two carb tabs (1/2 normal rate) would be about right (FG with bread yeast was 1.001) and carbonated in a pet bottle. it's not the right way to do things but I was interested in trying out cold racking a carbonated beverage, which works really well BTW. it made sense to try new techniques with it instead of playing with something that was actually good.
as a side note, I was off on the two tabs and it carbonated rock hard in the pet bottle, which I vented off a couple times. the carbonation did give an interesting result, it came out pretty close to beer in flavour, at over double the ABV.