with this time frame and lack of details on whether its a sweet or dry mead, and what yeast was used, I would suggest force carbonating it in a 5 gallon keg. Then you could buy a beer gun, or make a mock-beer gun (which works really well) and fill the bottles that way.
There's a thread here I think in the DIY section called "WE don't need no stinking beer gun!"...it details the $5 DIY version, and tips like over carbing a little and pre-chilling the bottles to reduce CO2 loss while bottling.
Of course this all assumes you have a 5 gallon kegging setup and CO2.