Add honey after 4 days of fermentation?

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kidsmakeyoucrazy

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I've got an Irish Red in the fermenter now that's been there for 4 days. I was thinking of taking a pound of honey, disolving in 1/2 pint of water or so, heating it to 170 and dumping it in after it cools back. I'm looking to get a honey aroma and a boost in ABV.

Any problems with doing this?
 
NOt sure. I've made mead in the past and I had to boil the honey water mixture and skim off a lot of what I would consider hot break, as required in the mead recipe. Perhaps some others here can lend some advice.
 
If you're going for the aroma I wouldn't heat the honey up. Meadmakers say that heating honey gets rid of all the aroma. I wouldn't be worried about contamination from unheated honey. Maybe boiling the water ahead of time would be worthwhile though.
 

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