Is there a way to get the scum out of the must when making mead without boiling? I used to vigorously boil the must and it would produce a lot of scum which was easily removed. I've since read that boiling too hot will damage the flavour. I tried making a mead where the must was kept much cooler (about 60 degrees C) and much less scum was produced. There was also an unpleasant off-flavour which I think might have been caused by scum which didn't boil out.
Is there a way to get the scum out of the must that doesn't involve boiling?