If you're comfortable using them, use them. If you're not, don't. Just be aware that if you bottle anything with residual sugar, it's possible that fermentation can kick back up, even years later. I tend to carboy age for a year or two so I don't worry too much about those bottles but with quick sweet meads like JAO, I do keep an eye on them, I always have some in a screw-top or flip-top so I can see if it's building up pressure and I keep an eye on those for the first few months.
Usually you're OK if the yeast are maxed out but you do have to be careful and make sure they're not just stalled out.
"The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
"When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
"Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
"I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014