Yes, that's pretty much a bottling day at my house. I use 12 oz. amber longneck bottles and fill them to the top with a bottling wand. When I pull the wand out it leaves a bit over an inch of airspace, but it's still in the narrow neck. A gallon fills about half a case more or less; I fill all the bottles I can before capping them. I haven't noticed any off flavors in the result, although someone with a more refined palate might be able to tell the difference.
I'm not suggesting this is the best way to treat mead, but it works for my purposes.
That's the hitch - I've never kept one longer than a year. I need to start making larger batches. (grin) Actually I just bottled up six gallons of ginger mead in full sized wine bottles and a half dozen beer bottles, so with a little luck that'll last past next year's batch.
Dave