My buddy and I made a batch of mead that has ended up sitting in the carboy for about 45 days. We've both been busy with weddings, holidays, etc but we're finally getting around to bottling this weekend. I prefer a sparkling mead to a still mead so I would like to carbonate if my yeast is still active enough to be up to the task.
Does anyone know if the yeast will be active enough to carbonate? If so, should I add priming sugar since the yeast has likely consumed most of the consumable sugars at this point?
Thanks for the help!