It seems to me that most, if not "all", of the mead recipes I've come across do not sulfite the must---as do most all of the other regular wine recipes of tried. Last Sunday I started my first batch o' mead using a recipe from Gary Reuter of U. of Minnesota's instructional poster #158. He calls for the water to be boiled first, then the honey with a portion of the water is heated to 160 degrees, then allowed to cool.
Is this typically sufficient for sterilization in mead-making endeavors? Is there some problem with sulfiting mead must with Campden tablets that is not an issue with fruit or grape wines?
Off the subject...I met Gary this past fall at a queen rearing seminar in Ohio...very interesting and informative! I can't wait to see how his mead recipe turns out!