Found this recipe but I don't see a boil times or even paturization times...just dump into the fermenter. It didn't seem right to me. Do you think that boil or pasturizing times are implied here? Has anyone made mead this way? Seems like the lazy-mans method. What quality of product do you think you'd get? Just curious.
http://www.thegrape.net/browse.cfm/2,1440.html
http://www.thegrape.net/browse.cfm/2,1440.html