So, I understand priming and reading specific gravity to attain about 15psi in a bottle. But I am perplexed as to how I should go about making a "sweet" sparkling drink, as obviously the fructose and sucrose will be converted to more alcohol, and thus pressure. So how do these big companies make wines with liek a 6% alcohol and a good amount of dissolved CO2 (pressure).... I think a sweet sparkling mead would be awesome. Ideas? Links?