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 campden tablets to control any wild yeast and/or bacteria?

I've been making mead for while and have spotted some spots of crystallized honey occasionally. Today I started another one and realized that I got ~1kg of crystallized honey (16.66....% of total). I tasted it and have found no off flavor. Is there any risk?

I was curious how different types of honey affect brewing. Some aspects I'm interested in are: The floral-blend of honey -- blended vs unblended (e.g. 100% clover honey) processing -- raw (honey + honeycomb) vs unpasturized (granular and opaque) vs pasturized/clarified (golden-clear)