Can it be done? I've looked at 20 recipes so far and haven't found one yet that has a mead recipe that doesn't boil the bejeezus out of raw honey. Anyone know how to do this? My guess is that the honey has to be boiled so long because it can have bacteria in it that can multiply during the fermentation.
Nonetheless, I like the enzymes and vitamins in the raw honey we get from our farm bees. Anyone know a recipe that doesn't require so much boiling?
without pasteurizing the honey risk growing something other than a lovely wine. the alcohol enviroment isn't conducive to the survival of of anything living. from my understanding many of the good things in your original must nutrient wise, survive the fermentation process, certainly in red wines, as is always in the news.
I'm afraid if you don't sterilize your must you likely won't grow wine you will grow mold, or even more likely a nasty combination.