Looked up a recipe or two, it sounds... interesting. It isn't actually a mead though, as far as I can see. To be a mead, 1/2 or more of the fermentables must be honey, and it doesn't sound like you have any.
If you are carbonating it, you don't want to know when fermentation is complete, you don't want it to complete at all. You let it ferment for 12 hours or so to get a bit of alcohol (tiny amount) and more so to make sure there is a good yeast colony. You then bottle it, so the yeast can eat up some of the remaining sugars, enough to carbonate it. But at this point, when it is fully carbed, you need to refrigerate it, otherwise you risk overcarbonating it and having exploding bottles.
Basically, this recipe scares me a bit. But to succeed with it, I would bottle it in plastic soda containers, such as 2 liter or 20 oz bottles. Then when they are very firm, put them in a refrigerator. You pretty much need to drink an entire bottle, because there isn't really anyway to recarb it, unless you left it at room temp, but that might create some seriously funky flavors.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port