OK, so I used (more or less) this recipe:
1 Gallon Water
3 lbs Honey (1 quart)
1 cup strong tea
Add the honey to one gallon of boiling water. Turn off the heat and stir well. Slice or juice the lemons and add along with the clove and tea. Let stand covered until cool. Pour into a gallon jug and add the yeast.
Let it ferment for 18 days, and then siphon into bottles. Seal or cap the bottles and let sit at room temperature for two weeks, then put in the refrigerator. You can drink it at any. time now.
I also used a pinch of activator from wyeast as a suggestion from the homebrew store guy.
18 days was last Wednesday, and I bottled into 1 liter liquor bottles. Oddly enough, it is still bubbling (which I understand to be a sign of fermentation). I didn't put the caps on tight (I know all about explosions) and set the bottles out to continue clearing.
So now its been a few days. The bottles are still bubbling. I kept 3 bottles out of the fridge, and placed one in the fridge immediately (the "cold crashing" thing).
I took a tiny sip of the one in the fridge (also still bubbling away) and it was awesome. It tasted really good and I decided that I rather enjoy the bubbling..."sparkling" if you will.
My questions are...if I put the rest of my 3 bottles in the fridge, will it keep them from finishing fermenting so I can enjoy them sparkling? Will they continue to "sparkle" after the recommended waiting period of 2 weeks? If I re-rack them again to get rid of the sediment, will it ruin this sparkling feature? Is it sparkling simply because I used champagne yeast rather than mead yeast?
Sorry to be a newb. I did a bit of reading around, but couldn't find anyone with my exact question.