So I'd like to take my mead in checked luggage in 12 days. My mead is now at a density of 1.005 ~ 12.8% ABV. In the last few days, it's been going at the same speed post 12% as before reaching 12%, so it isn't done yet despite the fact that it's Wyeast's "Sweet Mead" yeast with a supposed tolerance of 11%. It's very clear, smells wonderful and tastes pretty good. Strong, and not too sweet. Still sparkling. What if I'd bottle it while still sparkling (which means it's still fermenting a bit, am I right?), I'd probably need champagne bottles in that case right? How long would they hold before exploding? Or, since I don't have time to store it before going anyway, maybe I should just put it in plastic Coke bottles? They aren't air proof, so any excess air will sip out and that'd keep them from exploding, wouldn't it?
Thanks in advance!