Hi everyone!! I've just finished bottling my first batch of mead was lovely and nice and strong! The only trouble was it was still and dry nothing wrong with that at all but my next brew I want to make fizzy/sparkling. I plan to make a Strawberry melomel my questions are do I use a champagne yeast?and are grolsch bottles ok to use I live in a flat so don't want the risk of bottle bombs? Thank you for any help that you can give