I am reviving this topic from the far distant past.
I recently blended an overly sweet Mead with a dry Mead to acheive a balance that is palatable. I was left with about 1.5 gallons of sweet Mead (Orange Blossom) that was too cloying to be enjoyable. So, rather than try to restart fermentation, I decided to keg it in a corny keg and see how it tastes. As mentioned in this post, it is difficult to get a sweet Mead carbonated. But, using a psi of 15, I actually managed to get a very slight fizz in my Mead.
Tasting notes: It is sweet, that does not go away. But, the carbonation adds an effervescance that takes away the cloying thickness of the sugar, lightens the body so the flavor of the honey comes through, and takes the alcohol straight to the head. It makes you feel light, happy. Think of a honey flavored soda, crystal clear, cold and refreshing, with a kick.
If you can, try kegging. It is a fascinating and delicious drink that allows you to save an overly sweet potential loss by giving it a whole new persona.
Angus