Fluff, Dreck, and Flotsam

Thanks for the recipe. What about making this in a regular carboy with the gas-release on top to prevent explosions, then decanting it into pitchers for serving? The carboy could be even set up in a cooler, and then iced down to stop that fermentation and cool it down. I'm assuming they do something like that when they make poor mead or beer at events. I've heard of that being done, just never taken part in it. Does anyone here have experience?