Secondary fruit additions will indeed add more flavor, color and character. But I have made a blueberry apple wine by splitting the additions to both primary and secondary and loved the outcome. So it ends up being personal preference and belief at this point.
Heat the water to whatever temp you want. If you are concerned with your water's cleanliness, boil it or use bottled water. But I say it should be just warm enough to mix in the honey. There really isn't any reason to boil honey as far as I am concerned. Almost nothing can live in honey by nature, so it is pretty much sanitary right from the container.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port