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Amount of honey to be used

I want to use a variant of the Gingermead recipe from Papazian's book to try my hand at my 1st mead. I intend to split my batch to experiment a bit and I would like to make some of it sparkling.

I have not done anything to the yeast so it should still be active, but the sugars seem pretty well fermented so I am wondering if anyone has advice for priming in the bottle? My thought was to boil a small quantity of honey in a little water and mix that with the portion I wish to be sparkling immediately before bottling?

Can anyone tell me if this is a good or awful idea? And I'd like some suggestion on the amount of honey that would be appropriate to use per gallon of bottled mead to avoid exploding mead bottle bombs.

Thanks,
natheniel

 

Sound like a good idea to me. Really isn't any different then adding some corn sugar when you bottle your beer. The advantage of adding the honey though is that you may get a little more body in the finished mead.
thanks
david

 

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