I have a problem that i'm kind of upset about and was hoping someone could offer some help. I've made sparkling mead a few times with pasture champagne yeast with excellent results. However, it always came out a little on the dry side and too alchoholic for my taste. So for my last two batches i decided to switch yeasts for a change. I used a montrachet yeast with 16 lbs of honey in a 6 gallon batch. i let it ferment and bulk age for 4 months racking twice, and then bottled it with 8 oz of corn sugar to prime. i let it condition in the bottle for 6 months before deciding to try it. when i finally did crack one open i was very dissapointed, the mead tasted wonderful but was almost FLAT! It had only the smallest hint of sparkle. So my questions are where did i go wrong and how can i fix it? i'm unhappy enough with the result that i would be willing to open all the bottles, dump them back into the bucket and do some work on it. Thanks in advance for your help.