I may be able to source enough raw honey to make a batch of mead from it. Are there any special concerns that I need to be aware of? If I don't boil it, should I use camden tablets to control any wild yeast and/or bacteria?
Most micro organisms will not grow in honey due to it's low water activity rating of 0.6. Bacteria needs at least 0.91 and fungi needs .7 water activity to grow. The water activity of distilled water is exactly 1. Most honey should be fine for making mead without heating. You do need to be aware that if it starts to separate the water activity has changed due to outside moisture and it may be able to support bacteria. I have made many meads and have never heated or used campden tablets without any infections. As long as your fermentation is strong and healthy you shouldn't have any problems with bacteria from raw honey.
In the words of Dwight Schrute, "That's debatable. There are basically two schools of thought..."
Some people swear that honey should never be heated, and others maintain that heating or chemical pasteurization is necessary. Regardless of your stance, it's undeniable that heating honey destroys it's aroma and flavor, so it's best to minimize the amount of heat added. Heating up to 37°C (98.6° F) causes loss of nearly 200 components, some of which are antibacterial. Heating up to 40°C (104° F) destroys invertase, an important enzyme. At 50°C (122° F), the honey sugars caramelize.
If you do heat, you can follow this pasteurization table:
Temperature Time (min)
Do not heat pure honey, as it is difficult to keep it evenly mixed and at a uniform temperature. Instead, mix it with warm water.
If you choose not to heat, you can add metabisulfate (Campden) if you're still nervous about wild yeast or bacteria in the honey. However, many homebrewers don't pasteurize or add Campden to their honey, particularly when making meads and braggots. Because honey is hydrophilic, most bugs can't grow in it, so the risk of contamination is low.