All of the sweet meads I have made were just fermented until
the yeast kicked the bucket, I do not ever use sulfites or
the like to stop fermentation. The only problem with this I
have experienced is that you have very high alcahol meads when
you do this (16-18% no problem) when using wine yeast.
They taste wonderful, and they don't give me huge sulfite
headaches - my body hates sulfites.
I'd say go for it and ignore any dogma that says this "bad" -
it works just fine in my experience. Just sanatize your bottles
well, and with the high alcahol content you will be pretty safe.