The beer line lenght works so that at a determined pressure from the regulator, the liquid flows from it with minimal speed. That can be adjusted by venting the keg and dispensing with lower pressure, which I did. The problem seems to be that I can´t reach these levels of dissolved CO2 only by force carb´ing it. As soon as the mead leaves the keg, CO2 comes out of solution, causing foaming and not being possible to bottle it.
Bottle temperature helps, but I bottle my beers all the time with them at room temp without a problem. I don´t consider it to be vital for bottling without foaming.
So I could either use a conter-pressure bottle filler, which I don´t have, or give up trying to get sparkling mead by force carb´ing. That´s exactly what I am going to do. I am really interested in learning the methode champegnoise, but it seems hard and I need to find liquid nitro for that....so for now I am going to be looking to prime and not worry about the sediment on the bottom..
BN Army // 13th Mountain Division 