Actually, this is a brewing question. In the past when I've made mead I've let it sit in the carboy for the better part of a year. I put together a new batch about a month and a half ago to share with Larry and the Thoits during the Tour deWood this year. How much bubbling in the carboy is going to be acceptable to bottle without risk of making a hand grenade? (For those of you who don't brew, we homebrewers often use the term hand grenade to refer to prematurely bottling a still fermenting beverage, leading to potentially quite exciting bottle failure later on).