I know that Superiorbrew carbed some. You could send him a message asking about it- I don't remember if he actually posted this or told me about it. I do remember him saying that he preferred it still, but I don't remember any of the details. I never carbed mine, and I really liked it.
One of the things that would concern me is if you used bread yeast like the recipe called for- then the mead remains sweet. It's designed that way- so that the yeast is all pooped out. If you add fresh bread yeast, the alcohol tolerance will be too high for it. If you add wine yeast, then it'll eat more sugars, causing bottle bombs if you add that new yeast and then bottle. That's why I recommend asking someone who did this about those details!