more info needed, yes.
but also we need timelines. cool fermentation temps in the winter leaves CO2 in the mead. corking (especially synthetic corks) a lightly CO2 infused mead can pop the corks back out, especially as the temperature warms up.
you don't hear about degassing mead much since the 'normal thing to do' is a long secondary which gasses off the CO2. but if you get a pretty fast and clear primary, you can get carb'd mead in the bottles still.
Its not 'ruined' unless it tastes noxious!
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10