You will change the taste a bit. Depending on how much honey you may find
it tastes more like a mead.


"treetoad" > wrote in message
oups.com...
>I recently started a new kit which I believed the sugar was low on(+/-
> 18 brix), and used pasteurized honey,alittle bit at a time to bring it
> up to about 22 brix. Will the yeast metabolize the honey the same as
> sugar,and will it impart anything else in the wine ,positive or
> negative? Seemed like a good idea at the time, and only time will tell.
>