I think you are wanting to naturally carb some sweet mead. If its sweet, it is either not done fermenting or you have surpassed your yeasts ability to ferment. In the first option, it will keep fermenting until dry, not stay sweet. And the second option leaves no living yeast cells to carbonate.
Basically, you can not have residual sugars and bottle carbonate. The only way to naturally carbonate and have sweetness, is with nonfermentable sweeteners such as Lactose or splenda.
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