So I'm currently fermenting my first brewing experiement it's a sweet mead with plums, and I was thinking that it might be interesting to transfer it into a new carboy, fill the old one with the plum residue and the thick brown krausen with cider and let it do it's thing, then I figure I'll get a little plum and honey flavor in the cider?
This is all based on my understanding that krausen is like a yeast cake?
Is it even normal that I have such a buildup of krausen(brown goo?)around the neck of the carboy?
Would this even work? Or would It probably get infected because I didn't sanitize even if I immediately put in cider?