Hey,
I have some mead being aged for its secondary fermentation in a carboy with an airlock. It's been there since late October.
It's still bubbling gently. Fermentation has obviously slowed from the fast bubbles, but it hasn't entirely stopped. I know Sandor Katz book says to rack it into a new carboy after a few months. Is this necessary? People on reddit say *not* to do it and that you lose good yeasts.
What's the advantage?