hey everyone, so i got 3 quick ones about mead and secondary fermentation
1) when racking mead to a secondary, is it necessary to "fill from the bottom" so as not to aerate it?
2) should i take the fruits from the primary and move them to the secondary as well?
3) last but not least, the mead im currently brewing is ancient orange. i had an idea to add some toasted oak chips to it when i rack it, anyone ever tried this and know if it would be a good idea?
thanks a bunch