When I make mead or a beer that I want to sit and age for an extended period I like to keep it in a glass container. Since meads tend to sit in primary for months and the flavors are delicate I prefer glass fermenters. I also use glass secondary fermenters with both mead and beer.
In the past the only real option has been to use a glass carboy. If you don’t drop it, a glass fermenter will last you a lifetime. They don’t scratch or absorb tastes and odors. The problem is that they are really tough to get clean.
A few months ago I found a potential solution. It is the Big Mouth Bubbler.