Originally Posted by Nurmey
Mead is mead whether it's sparkling or still. Unless you bring your alcohol up so high that you overwhelm your yeast, it will still be there to carbonate your mead. You can age for a really long time and still have dormant yeast available. If you are concerned, add a little at bottling to use for carbonation.
Sorry for the confusion. When I said,"... is it resigned to being still mead?", I was referring to the mead being noncarbonated, not that I thought it would morph into something else. Is "still" the correct term or is it just the way it was used in the sentence?