I saw on a couple mead forums that the mead makers add all their fruit and ferment/age in a carboy until the fruit drops to the bottom, at which point it's time to rack. Is this necessary? Could one just ferment like a regular fruit wine with the fruit in a bag in a regular ol' plastic fermenter then rack to carboy for secondary, or is there some mead magic that happens with leaving the fruit in longer? I'm just thinking about minimizing the mess/labor. Thanks