I've got a three gallon carboy about to open up and I want to make a super high abv pomogranite mead. I have two main questions, what yeast should I use, and what are the basics of step feeding. I know to get the most ABV I can step feeding is the way I should go, but I'm unclear on how its done right. Do I want to start with a substantial gravity and go from there in normal size steps, or do I start with a lower gravity and take a lot of baby steps. Like I said I want this done right with good tasting jet fuel of a mead end product, so as much input as I could get will be appreciated.
Hum ? Well on the face of it, I'd suggest the later. Starting a bit lower, but keep full records of your gravity readings, the quantities of extra honey used for the stepping and also, some source of organic energiser/nutrient (FermaidO, yeast hulls or even some boiled yeast).
You might need to run the numbers on the gotmead mead calculator, to get some idea about the maximum amount of honey required to reach the predicted strength.
Yeast choice is another variable. I wouldn't use a champagne yeast as they tend to blow too much of the aromatics and possibly some of the more subtle flavourings straight out the airlock, but something like K1V-1116 should be able to hit the published 18% ABV and still leave you with good flavour/aroma.
As for the jet fuel thing ? Many young, strong, meads have an alcohol hot flavour anyway, but that usually mellows over time, so you may have to resort to fortification as well - everclear comes to mind, but just remember, that if you made a batch that succeeded in having good flavour, a fair bit of alcohol, and all the other attributes of a decent batch, then topping up from racking losses with everclear, with not only increase the alcohol content, but also might reduce the body/mouthfeel/viscosity a bit too.
Your biggest issue is likely to be keeping enough flavour and colour from the pomegranate. It's a relatively delicate flavour, that can lessen with fermentation. So you may need to top up with some fruit/juice/concentrate after the batch has finished it's ferment......