Alright so I made the executive decision to go forth with a secondary fermentation stage. I came to this decision based on the following thoughts:

1. It only took 11 days to get primary fermentation over with. So a little longer to wait isn't all that terrible.
2. I wanted to protect the mead for longer periods without spoiling so I am hoping to get a little more alcohol out of the secondary fermentation.

I created a blueberry slurry which is just heated up blueberries and taking the liquid out leaving behind as much of the "pulp" as possible.

So far I can see no activity in my airlock. We will see later on. Also taste tests proved the mead to be very dry (at least for me). I can't attribute that wholly to the mead however as there are still yeasts present in the mead. However after adding the blueberries the after taste was a subtle blueberry which is the goal so if the flavor sticks we should be in business.

I'll keep you posted.