Originally Posted by sielm
To get on-topic, my 1 week old fermenting mead is still bubbling like crazy, even faster than before, about 1 bubble per second. Temperatures around here have risen a bit, and now the mead is fermenting at around 72ºF (22-23ºC), maybe this temp change has something to do with the increased activity.
I would love to get a sparkling mead, is it factible to prime this mead and get it sparkling? I intend to bottle it using swing-top grolsch style bottles, which work really well with beer. Would it be better to bottle the mead directly or maybe add some sugar for priming?
Some yeast prefer a higher temperature for optimal fermentation. It depends on the strain you are using. Do you have the company information on the yeast? I have also read that higher temperatures can cause the yeast to stress out and produce higher alcohols. Those alcohols contribute to the "rocket fuel" taste that require time to age out.
Some websites have yeast fact sheets that give all sorts of rich information about the yeast.
I have never primed a mead for bottle carbonating, so I can't speak from any sort of experience. I do know that you can't produce a sweet carbonated mead. The mead has to be dry for priming and bottling. The idea is that you clarify the mead, prime it, and then bottle it for aging. You can try searching other websites for calculators on how much sugar/dextrose to add.
This recipe is carbonated. I think I remember reading how much dextrose was added for carbonating too.