To be honest, those of you who heat the honey really don't need to. Heating the juice will lead to the setting of pectins, which will make your cider cloudy unless you're using pectinase (aka pectic enzyme). There is no reason to pasteurise your honey or juice. Enzymes have an optimal working temperature. If you exceed this temperature the enzyme is denatured and will not work. I would add the enzyme in again in the same amount mixed with some warm water.
Primary: Cherry Melomel
Bottled: JAOM, Amber Ale