I made this mead at the end of September with 12 lbs Wildflower honey for 5 gallons and Redstar Premeir Cuvee dry yeast. Racked it in December, it cleared completely and the S.G. is now 1.005 (checked today). I'd like to make some sparkling (in clear beer bottles), and do a few still bottles with corks. The carboys still bubbling consistently too, so its still active. I just want to make sure I don't bottle too soon and have bombs. I know Papazian says "Bottle when cleared" in his recipes. I'd really like to free up my carboy. Any advice?