Yeah, I went for a few different approaches, just for experimentation's sake. That day, I made a spiced mead with coffee and garam masala (those soaked for 24 hours prior. I love the aroma of garam masala and have wanted to try a coffee mead for a while) and pitched some champagne yeast.
With the wilds, I boiled one for a while and let it cool. Threw in a little of the yeast slurry while it hydrated for the coffee spice mead. One I didn't boil, but added a little yeast slurry. One, which was bubbling nicely on its own and smells wonderful, I transferred to a new jug, hopefully aerating it.
The boiled took a day or so to generate enough yeast to gas off, but it's gradually gaining steam. I can't tell if the non-boiled one I added yeast to is bubbling faster or not. The aerated, non-yeasted wild is bubbling nicely and I imagine still smells lovely.
The coffee-spice mead is bubbling like crazy, and having no TV, I've been amusing myself watching all these things percolate on my counter. I also keep kefir (a milk ferment) under air lock on my counter. I feel like I need to bring some plants inside to utilize all this surplus C02.