I started 2 one gallon batches of Mead this past February. Both are pretty clear, still a bit strong tasting, one less so than the other.

I'm reluctant to bottle either because they both still have a bit of a fizz to them, the stronger one moreso.

My guess is that the yeast is still active and that's what's causing the gas? How do I get rid of it so I don't get explosions in my cellar?

I used 2 different yeasts, not sure I could tell you which ones now. I used 3 pounds of honey in each batch and a few raisins, that's it.