My Ears are ringing.
Q #1. Yes it will clear in the bottle, but it will be very unattractive in the bottle, as the sediment doesn't really compact the way Beer sediment does, and thus is very easy to disturbe. Also, You will not have very good mead to share at Christmas....this year. Next year you'll have some of the most treasured gifts people will receive.
As for your Q#2. Mead as I'm sure you've read is a pretty slow fermenter. I would not bottle at 1.027 It's extreme sweet there....Nurmey might love it. I would be very cautious of that cotes taking off again and finishing those last 2 points, and blowing corks all over the Christmas tree. It is essentially D-47, and capable of hitting 14%. That said, If it clears and is still at 1.027, I'd not be afraid of it...but I mean CLEAR, like 6 months from now, and you've racked it at least one more time.
It's all one of those time things. It just takes time for mead....LOTS of time...but it's SOOOOO worth it.
I love using champagne yeast for mead. It's VERY clean, and there is no question as to weather it's finished or not. To make sweet, I'd prefer to make a 10% mead, stabilize and back sweeten than to make some 18% MONSTER that craps out the yeast, and has some funny flavors from doing so that is going to take 5 years to mellow out to a drinkable state.