sparkling cider

First time posting. I'm making cherry cider and have stored 1.3 gal in oak barrel for a little over 6 months. Beautiful color, tastes really good, SG=1.01. I expected SG would be no alcohol. I want it to be sparkling so I was going to add sugar to SG =1.01. My take is that the yeast died at...

Dear all, Sorry, newbie here. I slowly planning out to make a melomel/cyser that I want to make sweet and sparkly. I am thinking about something Safale US-05 or Lalvin 71B, as opposed to Tokay that I usually use (or Jack Mangrove M02) and aiming at 10-12% abv. Now, I know that I will have to...

Dear all, I want to make a sweetish melomel that is sparkly and not too strong (i.e. not 18%). I obviously cannot really on any backsweetening here. Now there seems to be a couple ways to go about this. One is to add less honey to the mix, use yeast with high alcohol tolerance, bottle it of...

I'm new to mead but have been making sparkling hard cider for some time now. I bottle condition my cider to get a nice champagne-like carbonation. Can I use the same method for mead?

This is my first time making cider. I got 6 gal of orchard-fresh cider and let sit since October. I just moved to a secondary to let sit for a bit longer (after 3 months). I added some sugar and it fizzed all over. Now the cider is completely still (three days later). Can I still make this...