Spicy Mead+fruit

My first home-brewed batch of mead was finally laid down just after 7 PM last night. What was intended to be 2 modest single gallons ended up as one giant peach-spice blend (thanks to the wrong size "one-size fits all" bung). The champagne yeast seemed a little tired at pitching, but today the mix is foaming slightly and the airlock bubbles like an engine-that-could. I may need to take remedial measures to excite the blend before the 6 month (mid-fermentation) tasting event, but for now I am thinking positively!