Originally Posted by haxcess
There is some disagreement on this point. Science says you don't need to heat for antiseptic purposes, because as fatbloke points out; honey is naturally an extremely hostile environment for microbes.
But honey crystallizes. Unless your honey was harvested very recently (within weeks), it will be a solid mass with the consistency of over-frozen ice-cream.
Heating gently will also cause the impurities to float to the surface as a scummy white layer, easily spooned off.
Aggressive heating will cause your wonderful (expensive) floral flavors to disappear.
Treat honey like a baby, not a lobster. Don't boil!
no disagreement! Making a must isn't the same as making a worth, honey doesn't need to be converted like a malt etc, plus it does seem that if you get "good" honey (not processed to hell and back) then both heat and champagne yeast do a good job of screwing it up.
Most honey doesn't crystalise that quickly, with a few exceptions (canola/OSR). Plus if you blitz it in a liquidiser (if crystalised of course), then the hygroscopic nature of the honey will make it mix fine and well aerated ready for the yeast.
Recipes that use heat are invariably old/out of date, plus even if you use raw honey, then the bits of hive debris, dead bees etc are removed with the lees/sediment and racking. So there's little to no reason to use heat...... :-D