You know what I'm thinking.... since you've already got a batch of wine fermenting away in its own 5-gallon carboy, why not make another 5-gallon batch of mead, then ferment that out, and finally at bottling time, mix the two batches based on taste??? It'd be a heck of a lot less guessing of what's going to taste good and what's not. I think that's the way I'd do it. Not to mention, if you want to split the batches to make some plain mead (or even flavored if you want!), some pyment, and some plain wine, you could get 3 or more types of fermented beverages out of just 2 carboys! Sounds like the best plan if you ask me! (I can't believe I thought of it!!!