So, if we used bread yeast, the yeast tends to crap out around 8-10%, leaving the mead sweet, correct? If we added any priming sugar, would the yeast even eat that or would nothing occur? I am thinking about carbonating my JAOM, but not sure how to go about it except keg, force carbonate, and bottle. If I introduced another yeast, I am afraid it might be more alcohol tolerant and dry out the mead resulting in bottle bombs. Any insight?