Aging in the heat.
 

All of my meads will be long out of primary and will likely be done fermenting by the time summer rolls around, but I am not sure what I should do with them at that point. I live in a 3rd floor apartment in Philadelphia, it will be getting pretty hot over the summer, and I have no access to my basement. I will be able to keep my brew room in the 80's during the day but wont be able to run the ac full bore all day. So my options are:
Bulk age in my apartment.
Bottle and either keep in my apartment or try to get a friend to let me use his basement which will be marginally cooler. And/or put as much as I can fit into my fridge for the summer.

I guess it's pretty ridiculous to be worrying about this now, but with the weather turning it is on my mind. What do you think I should do?

If you have traditional meads they will survive intact at 80F for extended periods. Delicate fruit melomels probably won't do so well and will have more-rapid deterioration and oxidation; at least that has been my experience.

Medsen

I bit the bullet and purchased a 7.2 cu ft chest freezer that I will convert to a refrigerator to age my more delicate meads. Although I will rarely want to move everything out of it I can always use if for cold crashing as well.