End-of-season clean-down: washing the extractor and buckets, and is the sweet rinse water worth saving for mead?

Tuscany, 40 hives, and the extraction room finally goes quiet this week. Every year I put off the clean-down and every year I regret it, because dried honey is glue and dried wax is worse. My routine, for anyone doing this for the first time: scrape everything dry with a plastic spatula before water touches it, so the wax goes in the wax bucket instead of the drain. Then warm water only — hot water melts wax into a film that sets on stainless and in threads, and cold water just moves the honey around. No detergent inside the extractor, it lingers and honey picks up taste. The interesting part is the rinse water: from an extractor, three buckets and a settling tank I end up with maybe 25 litres of pale sweet water, roughly the sugar of a light syrup. It seems criminal to pour it away. I've fermented it before and got something drinkable but thin. Do the mead makers here dilute to a target gravity and treat it like any honey must, or is rinse water too dirty — wax, propolis, a bit of pollen — to bother with?