Still = non-carb, Sparking = carbonated, your choice.
My first batch of still mead many years ago was bottled premature...without knowing it, I ended up with a sparkling white mead in wine bottles...it was effing great, and lucky me no gushers or bottle bombs.
You must wait WAY longer to bottle (months)...fermentation is long and slow.
As the previous post said, check out other forums before you begin...if you can brew a beer, you can certainly brew a mead!