Thats what I thought about the fruit. I am just a little worried about it rotting or molding, but I guess the yeast and alc would take care of that. I don't mind waiting a few weeks for a ferment. I just don't want to have all my kit tied up for months. I would rather it take a little longer to ferment and have decent flavor so I don't have to let it age for years. This is why I went with the wine yeast over the turbo yeast.
And if you are adding spices I use a cheese cloth bag that way it can steep but I don't have to worry about straining it out of my wine mead soda whatever plus if you place a sanitized glass shooter marble in the bag it will sit in the mead and not float on top so there is no need to keep pushing it back down