Does fermentation time affect alcohol content?

I want to make mead and have already made my must. I am wondering if it will continue to get stronger after the fermentation is done. In other words, will it continue to get stronger even after the yeast is done bubbling?

Keep in mind, you can add more yeast, if there is still residual sugar left in the must.
I'm not as familiar with meadmaking, though I am an avid homebrewer.
My suggestion is to buy a liquid vial of Champagne yeast, and pitch that into your must to reactivate fermentation.
Once the bubbling is done, the fermentation is complete. Alcohol content cannot increase without yeast consuming sugar (once it's gone, it's gone).
You can't distill it, since it would no longer be mead.
The only place home-distillation is legal is in NZ and Australia, not here in the States (assuming you're in the States).
Also, keep in mind the final product won't taste very good for quite some time after fermentation is complete. A friend has made mead several times, as well as several friends who brew commercially, and you have to age it for a substantial amount of time - often up to a year or more! This allows the flavors to meld together and mellow, and the mead to bright, etc.
All in all, good luck. Best bet? Champagne yeast.
Cheers.

Nope. Fermentation is the yeast eating sugar and turning into alcohol. Once all the sugar that the yeast can eat is gone, that is as strong as it gets.

Added: If you distill it
1- That is illegal in the US
2- It won't be mead anymore.
3- If you don't know what you are doing you will probably blow yourself up.

Once the sugars from the honey are gone or the yeast are all deceased, no more fermentation will occur; unless there is some sort of infectional bacteria taking over.

After primary fermentation the yeast still have some light work they will be doing. This is call conditioning the beer. 1st they eat all the good stuff which is the easy sugars this is the primary fermentation. When all that is done they will eat other stuff, this is the secondary fermentation also call conditioning, sometimes called lagering. It doesn't make the beer much stronger but it makes it taste smoother and cleaner.

I'm with these fellas, except:
Distilling is not illegal for personal use.
That is not your question though.
In general, the longer you let it sit, the more sugar is turned to alcohol.
P;lain and simple.

yea you can distill it further which kills off the yeast and increases the percentage of alcohol. Might begin to take on a different taste and texture though

person below is right though, once yeast stops bubbling it won't get stronger unless you distill it