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Thanks for the advice folks. If I get good results I'll probably pitch new juice or a low gravity mead must on the cake and see what the second generation brings.

Likely going apple picking this weekend. The farm sells some great (unpasteurized) cider that has a habbit of fermenting on it's own. I plan to buy a gallon with the intention of letting it sit and ferment out without adding any outside yeast. I have 2 questions. 1. Would you add any yeast...

You will also sometimes see an affect with fruit / other additions where the float up then sink then float up again. Same principle.

This sounds really good. The blackberry melomels I've made have also aged nicely.