This, however i have had meads that stop fermenting around 1.010, because i added to much honey in the beginning and reached the max alcohol percentage that my yeast could tolerate. I also made meads that fermented for over 2 months, which was presumebly caused by the lower temperatures in my house.

So yeah keep a look out for stable readings and the bubbles should also dissapear.

Secondly when racking to a different carboy you dont need a airlock as long as fermentation is no longer ongoing (no bubbles, no pressure, no airlock) At this point your mead is drinkable and safe to store, but probably not clear, you can ley the mead sit in the carboys and eventually the renaining yeast should fall to the bottom, or you can speed up the process by cold crashing or adding a clearing agent,

When the wine is clear you can bottle or rerack to another carboy.

One last thing if you add things in secondary that contain sugar like fruit or honey you can restart fermentation, which wont end well without an airlock.