Hi everyone! It's been 3.5 month since I started my first Traditional mead and I am ready to buttle it but.... I would like to force carbonate it first just because I like to get cold, sparkling buttle of mead out of my fridge and enjoy it this way.... I got everything I needed for force carbonation - 5 gallon CO2 tank, 2.5 gallon keg (will get 5 gallons keg later), CO2 controller, all the tubing's, etc. Cleaned all equipment with PBW, then sanitized using Star San. Connected all tubing's with keg, CO2 tanks and the controller. Ran Star San solution out from the keg using CO2 pressure. Got the mead from carboys into keg using siphoning method. Closed the lid, turned CO2 tank and controller into "on" position, set pressure to 30 PSI, checked all parts for leakage and all goes in my new mini fridge. I guess I didn't forget of anything.... This is first time I'm trying force carbonation and was trying to be more precise on the process in case if you find something strange and let me know/correct me... Now to my question: how long should I carbonate mead in order top get it really crispy? Closer to level of sparkling wine? 3 days? 10 days? Longer? I don't really want to over carbonate the mead.... Thank you!