I saw a sticky post in the Cider forum about pasteurizing cider on a stove which allows you to back-sweeten/carbonate with fermentable sugars and not get bottle bombs. I was wondering if anyone has tried or if this can be done this with mead. I'm not sure if it will produce some negative qualities in the mead? I have a batch of mead I'd like to back sweeten and carbonate but I'm not fond of the idea of using non-fermentable sugars to sweeten...