Something else to add here, matter of opinion. If you do prime it and the like, fermentation can start up again but you will end up with a much dryer mead. If you want a sweet mead AND carbonation then you are better off force carbing it. It's awful hard to stop the yeast once it gets going from eating all your sugar.
I believe what bernardsmith is referring to as to shape of bottle is a champaign bottle, it has a concave bell at the bottom to handle the pressure. Up to 3-4 atmospheres, I think, where as your normal wine bottle or beer bottle can only handle about 1.5 or so. Hence bottle bombs is a possibility. The bell shape can hold more pressure. But I could be wrong on the numbers