Why do you not have to heat or sanitize the fruit or honey in mead and wine but you do in beer? I am going to be making Saskatoon Berry mead and I am worried about sanitation of the fruit. I am going to make a traditional mead and then add the Saskatoons into the secondary. Should I crush the Saskatoons with a campden tablet or worry about that at all. Please keep in mind it will be a low alcohol mead. Around 6%. Thinking of making half still and half carbonated. Just really worried about sanitation as I am more a beer brewer then mead maker and it seems weird not to sanitize somehow.