I've got a field berry melomel that is coming up on bottling time later this summer. I was planning on bottling half still in wine bottles, and half carbed in beer bottles.
I was thinking that I would rack half off into the bottling bucket, repitch a bit of yeast along with the some raw cane sugar I've located, for priming, then bottle as I would a beer or carbed cider.
The other half I would stabilize (any tips on this, I've never done it before), then backsweeten with the same cane sugar and bottle / cork.
Any suggestions or glaring errors in my thinking?