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
"Good grief! If someone wanted to murder you, all they would have to do is ship you a 55 gallon barrel of honey and watch you document working yourself to death!" - Vance G