Originally Posted by 2gdsm87
I am also new to the beer scene and just starting to experiment with not using kits. From what I have read I though that you wanted to boil the honey to prevent contamination
No way do you want to boil the raw honey. you get raw honey because it is not pasturized. raw honey contains all that amazing lactic acid bacteria (LAB). this bacteria can convert fermentable sugars into CO2 and Ethanol.
We need to forget what the media and government have been saying about all bacteria. it is not all bad. fermentation is older than humans and has stood the test of time. Even the FDA has stated that there has never been a documented case of food-born illness from fermentaion. (of course, you'll want to look this up yourself if you're unsure). The good fermenting bacteria provide an environment that the bad bacteria (such as botulism and e.coli) have no chance of surviving in!
In fact you can make your own mead (honey-wine) in 1 week with raw honey. it really is as simple as: 1-part raw honey and 4-parts filtered or distilled water, all at room temperature. fill this into a glass jar with a lid. shake up until it's well mixed and come back every day to release the pressure (aggressive fermentation starts in ~48-36 hours). after a week, put it in the fridge to cool. you can drink this, or let it sit for months OR use this mead as your bottling sugar (if it's only sat for a few days, not a few months)