It's been interesting making this up, that's a fact. I've been drinking mead as long as I've been legally able to buy it, so waiting is going to be hard. I'm enough of a geek that watching the differences in fermentation are pretty entertaining right now- the cherry threw up a huge cap in the first six hours and I've had to take the airlock off & clean it out once already. Just going to the back room and watching the bubbles stream up the sides of the jugs is interesting.
Oddly enough, the pineapple is running a close second to the cherry in yeast activity. It was excellently ripe when i froze it, so it must be a sugar amusement park in there right now. The two lime meads have an interesting difference- both are about equally active, but the key lime has a dense, solid cap, while the jalapeno-lime has a very tall, loose cap with big bubbles. The vanilla bean has lost all the actual seeds from the pods and they're suspended in the bottom of the cap. I would have thought they'd drop to the bottom, but I guess the amount of gas that grabs the seeds is enough to lift them.
Science that'll warm your nose, I can get into this
Even better, my girlfriend knows someone who has a 5-gallon bucket of honey sitting sealed in their garage. He's willing to barter it for smoked pork chops and bacon. Coming soon: more fruit mead and metheglins!