I'm making my first batch of mead, and just racked it over for the first time about 2 weeks ago. It's clearing just fine, but it's pretty carbonated.
I'm not sure what to do about the carbonation. I'm trying to make a still mead, and bottle it into wine bottles. There can't be any carbonation.
Will letting it sit for longer remove the carbonation, or do I need to add something? I'm not in a rush to bottle it, I just don't want to ruin the batch.
I didn't get a hydrometer until after I started, but it's sitting at 0.996SG when I read it today. I used champagne yeast, if that matters.