sparkling mead is tricky. if the yeast still have tolerance left at bottling, it will work.
another option is if you fully ferment it dry, you can add champagne yeast at bottling time.
that can sometimes renew fermentation though.
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