At the advice of some folk on this forum, I've begun to age my meads in stainless kegs, as I was having an issue with evaporation. The dehumidifer drinks my meads in carboys. ;-)
The layer of CO2 under a little pressure to seal the keg protects from O2 also.
After primary fermentation, I rack off the the lees, into the keg. Store in cellar with temp ranges from 59-90F during the year. At some point I'll add clarifiers, like super kleer, wait per directions plus whatever time I feel like, and then rack to new keg for more aging or bottling.