long story short I am not priming this recipe and I will force carbing in a keg. I used sulfates and sorbet to stabilize the mead prior to kegging. however I'm not sure what to carb it too.
looking for anyone's advice on their past experiences of what they have found.

Measured 1.176 OG
measure .999 FG
21.7% ABV - this didn't seem right, maybe I measured wrong in the beginning

5 gal water
10 lbs Wildflower Honey
5 tsp Yeast Nutrient
1 packet Red Star Cote des Blancs Yeast
1 Medium Toast American Oak Spiral
64 oz (1/2 Gal) Grade B Vermont Maple Syrup
3/4 cup Corn Sugar
In a large brew pot, simmer 3 gallons of water.
Remove pot from heat and add 10 lbs honey and 32 oz maple syrup and 3 tsp yeast nutrient. Stir until fully dissolved.
Rehydrate the yeast in a sanitized cup, and cover.
Add the must to a 6 gal primary fermenter along with 2 gal cold water. Aerate it, and pitch the yeast.
Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.
After 3 days, add 1 tsp yeast nutrient and aerate do this again after another 3 days.
After another week, add the remaining 32 oz of maple syrup and aerate.
Wait another week, then with a siphon, re-rack the mead into a sanitized 5 gallon carboy. Add the Oak Spiral.
After another 3 weeks, re-rack, then let age for 2 months.
Dissolve the corn sugar in 2 cup warm water, add to carboy, and stir lightly.
Fill sanitized bottles and let age for 4 months or more until your big celebration!