Well there's no reason why not giving it, or anything a go really.
My most recent batch of "clearing out the cupboard" mead, was because some tins of broken mandarin segments I bought to try in a wine recipe, well one of the tins had blown and left a trail of black sludge where the syrup had dripped etc.
So I just cleaned up the mess, took the other 7 small tins of the fruit and mixed them, a kilo of "Mexican Clear honey" and a 900g tin of grape concentrate up. The fermentibles were mixed up to a total of 6 litres volume (tap water) and I added 2 teaspoons of FermaidK.
The gravity was 1.130, so I just sprinkled a pack of D21 on top of it and let it go.
The lag phase was about 2 days, but then it took another 3 to hit just under the 1/3 break, so another teaspoon of the fermaidk and 1/2 tsp of DAP, along with the usual daily aeration and within a week it had got to 1.010, and was at 1.008 when I racked it off the fruit the following day.
Now I have no idea about what to use spices-wise with this, but once it's dropped most of the sediment, I'm thinking that I might just drop a half of a vanilla pod into it....... while it clears......