Hi all,
I'm making a dry sparkling mead for my brother's wedding. I've been reading about using priming sugar, but it seems like there could be a lot of problems associated with this (like exploding bottles), so I've been thinking about just carbonating it myself. Can anyone offer any suggestions/tips in doing this (pressure, etc.)? There is one or two posts stating that it should work fine (some people said at 10 or 20 psi), but I wanted to get more people's input. Thanks a lot!