sparkling mead question

[sathrovarr]

I would like to make a sparkling/carbonated mead, what is the best way to do it?
Can I use ICV D47 yeast for that or should I use champagne yeast?
Is there a way to make a carbonated sweet mead using bottle priming? I'm making now a sweet carbonated hard cider like in this recipe: https://www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/index42.html#post4477665
So I was wondering if it is possible to make mead with champagne yeast and after a while add some honey to backsweet and when it gets to the right carbonation in the bottles to stove-top-pasteurize the batch. Is it possible with mead?

 

[Meadiator]

I've seen it done before. I all depends on the alcohol ABV you would like to use and which yeast can support it best. It'll probably have to be a dry mead though, unless you get a yeast that poops out durin carb. (unreliable to do so though)