Hello, here is a quick rundown of what I have done.
Smack the Wyeast sweet mead packet.
Brought 3 gallons of water to 160 F.
Added 15 pounds of clover honey.
Held at 160F for 30 minutes.
Added nutrient/energizer (DAP and food grade Urea)
Cooled to 85 F.
Pour in sanitized fermenter, add water to make 5 gallons.
Ferment for 21 days.
Rack to clear plastic carboy.
And here we are. It's been in the secondary for about 10 days.
I forgot to take OG reading.
Also didn't take reading during racking.
How long should it bulk age?
If sugar is added before bottling it should carbonate like a beer right?
If bottles are left to age for years and there is still honey for yeast to eat wouldn't it become carbonated without sugar added?
It's all I can think of for now.