Going to make a few 3-gallon batches of cider soon. Want to make each one a little different.
1) Apple juice (+ sugar to 1.060) with an English ale yeast.
2) Apple juice (+ sugar to 1.060) with Brett-B.
3) Apple juice + Honey Malt (+ honey to 1.060).
Question: How much Honey Malt should I use. This is going to give some honey flavor and leave it very slightly sweet. I was thinking of mashing 0.5 lbs. This should leave me 2 gravity points of unfermentable sugars if I mash high; probably end 1.000/1.002. Is 0.5 lbs enough/too much? Honey malt has enough enzymes to convert itself, but should I add a half pound of 2-row to get a couple more gravity points for sweetness. I am not trying to make a graff or braggot, just want to get the honey flavor.