I was planning on brewing the ale, letting it ferment out mostly, at which time there would be many yeasties, then adding the honey, and possibly an additional yeast to handle the higher alcohol. I need to read more, but thought I'd throw it out there for comments. Specifically:
Brew a 5.5 gal cream ale with light hops.
.75oz simcoe at 60min
.25oz simcoe at flame out
Let that ferment almost all the way, 2-3 days, then add 2 - 2.5# honey to one gallon of the Ale. After that comes the reading I need to do. I would think the honey would start fermenting right off. There should be plenty of nutrients, but the alcohol will kill the Nottingham, so I need a mead yeast, or champagne yeast, and possibly nutrients.
It is just a whim, but the more I think about it, the more I want to try it.