Originally Posted by JHoward
Maybe I will use less dry wheat extract and increase the amount of honey.
If you want some honey character but don't want more alcohol, this is what you should do. Since the honey does completely ferment, you'll need at least a lb per gallon to get any appreciable presence of it in the final product. After some aging, though, the honey will come through very well.
You also should put the honey in the brewpot. Boiling honey only drives off the nice volatiles that make the honey special (especially if you're using a varietal). I've brewed a lot of mead and several braggots, and I've never heated the honey, and other than my first batch I've also never chemically-treated any of my brews. I have never had an issue w contamination.