I don't have the equipment or even space to put equipment for kegging or carbonating, so all of my stuff is always bottle conditioned. I was hoping to make a sweet or semi-sweet sparkling mead, but given these limitations, is it even possible?
The only method I can think of would be to let it ferment to close to the alcohol tolerance of the yeast, throw in extra honey/sugar, bottle, and then let it continue to ferment out. However this has some serious drawbacks, such the yeast being unpredictable and causing bottle bombs anyway, and possibly too much sediment ending up in the bottles and causing off flavors.
But I'm a complete n00b and would love to hear experienced opinions and advice.
The only method I can think of would be to let it ferment to close to the alcohol tolerance of the yeast, throw in extra honey/sugar, bottle, and then let it continue to ferment out. However this has some serious drawbacks, such the yeast being unpredictable and causing bottle bombs anyway, and possibly too much sediment ending up in the bottles and causing off flavors.
But I'm a complete n00b and would love to hear experienced opinions and advice.