Sorry. I thought "still" referred to noncarbonated. What is the proper term for noncarbonated mead for future reference?I don't understand your question. Why would you think it's not going to be mead? The ingredients would have to change, bulk aging doesn't do it. If you want carbonation at bottling and you're worried about dead yeast, just pitch more at bottling.
You don't need much, even for 5 gallons... the real question is, though, what are you going to do with the rest of the yeast if not this?If I'm only bottling a gallon (maybe two), how much yeast do I use?