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I'm going to try to make a batch of sparkling mead. Does any one have any tricks to making sure it's being bottled at the right time to carbonate but not too much to make a bomb?

When you buy a wine at the Lcbo it is designated a number for sweetness level 0,1,2,3 etc. Does anyone know how that is determined. I made some mead with a final gravity of 1.01 thinking that would be a 1 on the Lcbo scale but not sure?

Ok I decided to bite the bullet and get the marbles I'll do the transfer to the carboy then wait for that to clear.. Then once it does I transfer to a third this time add the stabilizer then at that time I'll back sweeten

That makes sense so we can leave it in the pail until it is completely finished.. Then rack to carboy. Part I'm still confused about is if I'm going to stabilize it when I put it in the carboy, I figure I can easily fill up that extra gallon with sweetener. Therefore five gallon carboy still ok?

Yooper that's part of the concern is headspace I have four gallons and a five gallon carboy. I'm expecting if I'm still fermenting that will be filled with co2 so no big deal. I don't want to use marbles cause will need lots of them and higher then the spigot

Ok so rack anyway and leave be till gravity is constant for a week. Then do stabilizing and back sweeten at the same time bit by bit until we get sweetness back up.

Ok so I leave it be since either way it's getting oxygen. Then how long should the reading be stable and how often should I test?

So your saying back sweeting a mead that is clear is actually counter productive? I should expand ... The main reason I'm wanting to rack now is the carboy will have a spigot to take samples from where the pail has not which means I'm introducing oxygen and outside elements each time I take a...

I'm working on my first batch of mead ever. I mixed 12 pounds of honey with 3 gallons of water hoping to end up with a sweet mead that you can still taste the honey. Starting gravity was 1.125. Ended up with what I now realize is an odd amount of four gallons of must Anyway I'm 3 1/2 weeks into...