Bottle pasteurizing?

[Sprawl]

Hi all,
I bottled my first Joe's Quick Grape Mead two days ago and am concerned about it carbing in the bottle. Are bottle bombs an issue with wine bottles and corks? Will pasteurizing similar to cider work? I don't use Campden tablets or sodium metabisulfite.

 

[stella_tigre]

If you had more than a very light sparkle, don't the corks just push out? If you back sweetened it per the recipe (6 oz juice and 4-6 oz honey) and then immediately bottle without the campden (which is potassium metabisulphate) and potassium sorbate (which actually is what will suppress the additional fermentation) then you might have a mess on your hands.
I don't think you can bottle pasteurize with corks? I would think that any heating might cause some increase in the pressure, either thermally or by temporarily increasing the action of the yeast before it croaks. If you've ever baked bread, there is always a burst of activity as the dough heats. I think I've seen a discussion of bottle pasteurization that shows that it happens in the bottle too.