You can ferment anything with sugar in it if you know what to do. I just started a batch of Welch's white grape juice and it has k-meta in it. All I did was start my yeast in a canning jar 3/4 full of water, 1 tsp honey & a pinch of yeast nutrient. After 24 hours I added some nutrient and acid blend to my juice. Mixed really good, removed enough juice to make room for the yeast starter and then pitched the yeast. Within the hour it was rolling.
My batch was a smaller 1/2 gallon batch so it is easy to start. If you are doing like a 3 or 5 gallon batch. While you are starting the yeast. Add all the juice to the carboy and mix really well with just your nutrients and any other additives like sugar, tannin.... What ever your recipe calls for. Over that 24 hour period while the yeast is starting most of the sulfites will gas off through the airlock. That will help in getting things started.
A painting says a thousand words. But a painting while on good mead just looks funny!