One other thing probably worth mentioning. Everybody has different preferences, but in general most of those champagne-style yeasts do a great job of eating up all the sugars, leaving you with a very dry result. Often this means you get something like flavored rocket fuel at first. Some of that will tame with time, so rack it and stash it and let it sit. But if you already hit .99, it's probable that you'll want to add some chems to stop any leftover fermentation and then add some sort of backsweetening at some point to make it tasty again. Not every mead has to be super sweet, but a little can go a long way. You can add sugar, honey, juice, etc. - whatever you think you'd like, just do it a little at a time, because it's easy to overdo. Some people prefer to leave it very dry and add something when you drink. If you ever make a dry cider (like the popular german cider apfelwein), many guys swear by leaving it dry and adding sprite or 7-up or something when you drink it.

I'm glad this thread popped back up, hopefully going to inspire me to take care of some of those stashed carboys.