You were at 14% when you primed and bottled it. Depending on how much sugar you added (weight measure, volume measurement is useless for this) and what you used for bottles, you could have one of a few results.
1. Good carbonation and cloudy mead until you give it time to settle.
2. Too much carbonation and you could get 'bottle bombs'.
3. Nothing, although that's extremely unlikely due to EC-1118 having a tolerance of 18%
I would leave the bottles at 70F for at least a month or two. Then chill one down for 2-4 weeks and sample. I'm using longer time frames than you would with a normal beer due to the higher ABV of what you bottled. Even though EC-1118 can easily restart fermentation, you could have left a lot behind when racking. You did rack until the mead was clear, right?
Once you establish that carbonation is where you want it to be, chill the rest of the bottles. For EC-1118, I'd get it below 50F, more like 40F to make sure you stop it.