I had a lot of extra honey sitting around so I started a gallon cider batch with 1lb of honey dissolved in it. So far fermentation has gone much more slowly than I experienced with sugar- it's been about 48 hours and only periodic bubbles unless the jug is swirled. HOWEVER, it's developing much more krausen than I got with sugar in my last 2 batches. I don't think the yeast is an issue- It's a pretty new pack and I just brewed successfully with it about a month ago.
Is this normal for cyser? Do I need to add more honey or sugar? Thanks!