Haha! Can't argue w that.Just mix honey with water, then bam! N/A Mead.
Actually boiling the brew to get a non-alcoholic beverage is not the way you do it, or the way the commercial NA brewers do it. It requires vacuum distilliation or reverse osmosis. Heating it to a temp to keep up a boil for evaporation would ruin the flavors, hence having to do it at a low temperature. See here: http://www.chow.com/food-news/53912/how-are-nonalcoholic-beer-and-wine-made/In the US 0.5% or below is considered NA
I don't know if it helps your friend, but in most states in the US it is legal for a parent to give their minor children small amounts of alcoholic beverages (basically don't get your kids drunk that's endangerment)
If that still doesn't help, brew something alcoholic then heat it just to the point that the alcohol evaporates but the water doesn't. Kind of like distillation but without collecting the alcohol. This is what the commercial NA brewers do most of the time.
It's mentioned above, basically vaccuums or reverse osmosis, sometimes I think heat is involved, they might combine methods too.I don't think you could make a true non-alcoholic mead unless there was a fermentation process involved at some point. The taste of mead is more than just honey and water, it's also other flavor notes contributed as byproducts of the basic honey --> alcohol fermentation. I suppose you could boil the alcohol off, but would that create a sort of boiled bochet?
Makes me wonder how commercial non-alcoholic wines are made.