Lol! Nice. Could've avoided that if my memory was a bit better.
To be honest, though, I don't see anything wrong with what you're talking about. I've definitely poured new wort on top of the yeast cake from my last batch (this is when brewing beer), and that's been totally fine. You can do that once or twice before the yeast needs to be gotten rid of. You should definitely expect less from the fruit, but I remember you saying in that last post that you were already expecting that, so no big deal there (you should still be able to get a significant amount of flavor, though - there should be a point where the flavor compounds leeched from the fruit/additives reaches equilibrium with the flavor compounds still in the fruit and thus, this leftover flavor in the fruit should be able to be extracted from subsequent batches). I would expect something that tasted a lot like a show mead but with hints of the leftovers in it as far as the end product goes.