I agree with all that fatbloke says, and I want to offer the addional "cautionary tale." Years ago (well, decades ago, actually) I bottled a traditional mead that I was convinced had been fully fermented, finishing at a final gravity of around 1.005 (dry by most standards) and fairly high in ethanol content. The bottles slept soundly in my basement for the better part of 3 years... and then for no obvious reason (neither temperature nor disturbance), they spontaneously re-fermented, providing me with similar results.
I was one to avoid all "chemical additions" to my "all natural" meads back then - and I never expected that any mead bottled in an apparently stable state for over two years would all of a sudden turn into all natural bottle bombs.
These days, I stabilize anything with residual sugar with metabisulphite and sorbate. Not worth taking a chance on huge messes, indents in the ceiling above my bottle storage area, nor personal injury, IMHO.
Oh, and inevitably at every Mazer Cup entry check-in, we get at least one entry that blasts corks across the room. Inevitably they are a sweet or semi-sweet that the entrant believed to be stable....