If not using priming sugar/honey to carb it then watch the gravity closley. last time I used Nottingham on a mead it took off like a rocket and fermented quickley; however, my fermenting temp was in the mid to high 60*F range. So your cooler temps may help that.
If you want it semi sweet I still bet that nottingham will take that dry bottle carbing. You may need to throw in some unfermentable sugar in there if you want it semi sweet.
A painting says a thousand words. But a painting while on good mead just looks funny!