That's a whole 'nuther process called sparkling, and can only (as far as I know) be safely done on a completely dry mead (which means these all might still be fermenting, especially that orange blossom which is very sweet. Could you please post those again with their original gravities as well and how long they have been fermenting so we can see if any are stuck?).
What you do is let this age and clear for a while then you're going to add a pre-measured amount of sugar/honey into the must right before you bottle. Some people at this time also pitch a new packet of yeast (don't use goferm on it though, just rehydrate it). Then you absolutely have to use a strong bottle, either a beer or champagne bottle, a regular wine bottle cannot take any pressure - what kind of bottle you use will depend on how much sugar you added, this is something you'll want to study extensively before attempting. Over a period of time after bottling the yeast will eat all the sugar you added, which will create CO2 and pressurize the bottle, thus giving you bubbles! (You have to either use crown caps or champagne corks wired down, or the cork will just shoot out)
It should be mentioned that this is perfectly safe if you know how much sugar to add for how much you want it carbonated (often measured in atmospheres) and what bottle to use, and you start with a completely dry mead so that the results are predictable. Otherwise you could get what are literally bottle bombs that can do serious damage to yourself and your property.
I'd recommend doing some searches on "sparkling" "bottle conditioning" and "priming" to get started learning about this. I've only done it a few times myself, so I'm no expert on it.
What you do is let this age and clear for a while then you're going to add a pre-measured amount of sugar/honey into the must right before you bottle. Some people at this time also pitch a new packet of yeast (don't use goferm on it though, just rehydrate it). Then you absolutely have to use a strong bottle, either a beer or champagne bottle, a regular wine bottle cannot take any pressure - what kind of bottle you use will depend on how much sugar you added, this is something you'll want to study extensively before attempting. Over a period of time after bottling the yeast will eat all the sugar you added, which will create CO2 and pressurize the bottle, thus giving you bubbles! (You have to either use crown caps or champagne corks wired down, or the cork will just shoot out)
It should be mentioned that this is perfectly safe if you know how much sugar to add for how much you want it carbonated (often measured in atmospheres) and what bottle to use, and you start with a completely dry mead so that the results are predictable. Otherwise you could get what are literally bottle bombs that can do serious damage to yourself and your property.
I'd recommend doing some searches on "sparkling" "bottle conditioning" and "priming" to get started learning about this. I've only done it a few times myself, so I'm no expert on it.
