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.You will change the taste a bit. Depending on how much honey you may find it tastes more like a mead.
Technically what you are making is a pyment. A mead made with honey and grape. You are not adding much honey so it will not effect the taste much, the grape will definitely dominate. You may, however, find that the hint of honey is something you like. Consider it an experiment in our deep past, a popular drink in old England. ;o)
Ray
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.