Well done on the batch.
Some points to remember for you (and not having looked up your previous thread.....)
It doesn't particularly matter about the strength of the finished product but knowing the starting gravities means you have an idea of the progress. So with a yeast of known tolerance, you can make a good stab at working out ABV and will be able to test for when the batch is likely finished.
Without checking your other post/thread, 1.010 is what I'd consider to be a good FG, but depending on the yeast tolerance/ability, the residual sugars in there, could feasibly restart. Unless of course, you were belt and braces, stabilising because of the residual sugars.
Not stabilising and the yeast possibly having some tolerance range left leaves the possibility for restart in bottle (not a good scenario). That isn't well understood and it's unpredictable.
Unless batches are either stabilised or sterile filtered, any yeast cells present can restart - and yes without those two criteria there will be viable yeast cells.
Check out recent posts by Medsen Fey as he explains it much better than me......
That's not to overstate the possibility, you can easily have no problems with this batch, but it would be inconsiderate not to allude to possible problems.....
Again, well done. I too, prefer my meads in the 1.010 to 1.020 area......
