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To Boil or not to Boil? That is the question...

Conventional wisdom in the mead making circles suggests that boiling honey may cause some of the volatile organic compounds to escape, removing some of the interesting honey aromas. The alternative is to raise the must to a temperature just below the boiling point and keep it there for about 30 minutes, this pasteurizes the mixture and prevents wild yeast from taking over. Seeing no reason to tempt fate I personally chose to use the pasterization method. On a similar note, mead folklore suggests that you skim the scum that riseth to the top of the must during the pasteurization stage.

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Mead Recipes on the web

The Bee's Lees - A collection of mead recipes
The Cat's Meow - Over 1000 beer and mead recipes
Gambrinus' Mug - Recipe exchange (beer, mead, cider)
National Honey Board- Making Mead: The Art & Science (PDF Format)

My recipes

Honey Beer

Basic Mead
Richard Blaszczyk's Traditional Polish Mead Recipes

Cyser - Mead with apples

Melomel - Mead with fruit
   A's Bees
   Jim Mincey's Strawberry Mead
   Cherry Good Mead

Metheglin/Methyglin - Mead with spices
Ye Old Batte's Recipe
Pre-Meditative Mead

Pyment - Mead with grapes

Braggot/Bracket
Richard Webb's Honey Bucket Bracket

Other
Recipes from the Mead Lovers Digest