I'm a relative noob to homebrewing and meadmaking, and just working out the basics right now, but I wonder if someone can answer these two related questions:
1. Is there any flavor enhancement to be gained from using fruit in the primary fermenter? It is my understanding that fruit will provide nutrients for the yeast, but I don't hear much about the flavors thrown off by the yeast as they feed on the fruit. Most posts just say that fruit in the primary is a waste of potential flavor (so fruit should be placed in the secondary), but I wonder why not put some fruit in the primary and then rack onto fruit in the secondary as well? Will the flavor difference go unnoticed?
2. I'm still not clear on the best temperature for dissolving honey in water. It seems the current trend is to avoid boiling the must. Is it best (speaking from the standpoint of flavor) to heat the water, dissolve the honey, then cool to pitch the yeast without reheating? What is the appreciable difference in flavor between boiling the must for a short period and not boiling at all? I'm inclined to believe that a proper and strong yeast pitch is sufficient to overwhelm most wild yeast, so I'm concerned at this point mostly about flavor.
I hope my questions are not too complex. I thank all of you for your wisdom in advance.