Summarize the following:
To get the fermentation process started, you’ll need to mix the ingredients twice a day for the initial 48 hours, but not past that period. Make sure any utensils you use to stir the mixture are fully sanitized so you don’t introduce any bacteria into the container or the mead. Stir the mixture for about 2 minutes or so, and be sure to seal the container when you are done. If you are fermenting the mead in a carboy or a container with a narrow opening at the top, you can lightly shake the container to mix it. During the fermentation process, a layer of sediment will form at the bottom of the container. Use a siphoning hose or tube to transfer the mead into another clean container to separate it from the sediment. Place the container of mead on a higher surface level, insert a siphon hose in the mead, and shake the hose up and down to start the flow of liquid into a clean container below it.  Place the siphoning tube at the top of the liquid so you don’t transfer any sediment. The clean container should be large enough able to hold all of the mead. If the new container does not have a rubber stopper and airlock, you can clean the sediment out the original container, sanitize it, and add the mead back into it to continue fermenting. Check the ABV again with the hydrometer to track the progress of the fermentation. Make sure the new container is sterilized. Once you’ve siphoned the mead and separated it from the sediment in the container, seal the new container with an airlock to allow the gasses to escape. Store the container in a warm dry place for a few weeks to continue the fermentation process. Eventually, sediment will collect on the bottom of that container as well, siphon the liquid into another clean container to separate it from the sediment again. Siphoning, or “racking,” to separate the mead from the collected sediment may need to be repeated several times during the fermentation process. Repeat the racking process until your mead is clear and no longer cloudy. After your mead has fermented for at least a few weeks, it may be ready for bottling. But you need to take another reading with your hydrometer to confirm that the alcohol by volume (ABV) is where you want it to be. Different tasting meads will have different readings:  Dry tasting mead will read between 0.099 to 1.006. Medium tasting mead that is slightly sweet and slightly dry will read between 1.006 to 1.015. Sweet mead will fall between 1.012 to 1.020. Very sweet dessert mead will read anywhere past 1.02. Once your mead is finished and ready for final bottling, use a siphon to transfer the mead from the container. Put a length of tubing from the container of mead to the bottom of the empty bottle, shake the hose up and down in the mead to start the flow, and fill the bottles from the bottom up to minimize exposure to oxygen. Cap or cork the bottles as soon as you finish filling them. You can enjoy the mead whenever you like, but the longer it ages, the more flavorful it will be.  The bottles and equipment must be sanitized to avoid tainting or spoiling the mead. Stored in a cool place away from direct sunlight, your mead can last up to 2 years!

Summary:
Stir the container twice a day for the first 48 hours to begin fermentation. Wait 10 days then siphon the mead into a clean container from the top. Seal the clean container and allow it to sit for at least 4 weeks. Check the ABV of your mead before you bottle it. Fill your bottles from the bottom up.