I had one I made with D47 that hit about 14 IIRC. Was pretty good too, if pretty clovey
There's a couple of ways to stop yeast. One, you let it eat all the sugar, and it goes dormant. Two, you give it so much sugar that it drowns in its own poop (alcohol) and it goes dormant. Three, you chill it past its operating temp (edited to add: and keep it there
) and it goes dormant. Four, you kill it with heat or chemicals.
JAOM is designed to have residual sugar left. The recipe says it's ready when the fruit falls out - if the mead is clear, you're probably past that already. The fruit falls out because 1) alcohol is less dense than water so stuff doesn't float as readily and 2) there's not enough yeast sticking to it, eating its sugars and farting out gas to keep it afloat. The yeast aren't doing so because they've hit their tolerance.
I assume your screw cap bottles are plastic? You oughta be fine. Give 'er a squeeze once every coupla weeks to make sure you haven't somehow made a bionic refermenting yeast through scientific mishap.. but if there are any yeast still floating about, they're likely very well asleep.
And if you must ask: the closing chapter is to mail a bottle to each of us on this list that has been so gracious as to lend to you from the bottomless wells of our wisdom