Originally Posted by Wraithraider
Right, you bring up an excellent point. That being said, I had another question and an interesting development in my mead project.
I opened up my mead yesterday just to take a small sample for funsies. It's still very sweet (duh) and also... it's carbonated like soda. I know the airlock I have on there is working properly, so all the CO2 should be escaping with very little trouble and there is absolutely no internal pressure in my fermentation vessel. Maybe the thickness and weight of my must is 'holding' the CO2 down into the mix? Or is this a result of fermenting 'too quickly'?
Its not really a problem, I just thought it was rather curious. My honey soda was actually pretty tasty.