[Ironsmith]

Hi all, I'm completely new to the world of brewing so I'm going to need some help. I'm nearing the end of fermenting a spiced mead and I have no idea on how the aging process works, if I should filter out the yeast, if I do need to filter, how to do so without introducing oxygen, things of the like. If anyone can help me here, it would be greatly appreciated.

[pete b]

No need to filter. You want to rack into a carboy, filling it into the neck and putting an airlock with sanitizing solution or alcohol like vodka. Let that sit at room temperature for a couple months then rack into another carboy, this time being careful to not pick up much sediment. Again make sure the carboy is filled into the neck. At this point you can use an airlock or a bung. Store in cellar for a few months or longer then carefully rack into a bottling bucket. Make sure the carboy is covered with something like an old shirt or pillowcase to eliminate light.