+1 on the honey malt suggestion.
I am not so sure that adding honey later in the process is going to make a difference. The issue is that it's full of simple sugars that the yeast will consume until completely gone. Unless you actually pasteurize the beer or otherwise stop the fermentation, they yeast are going to completely consume the honey regardless of when it's added.
I suppose one could add the honey, pasteurize, and then force carbonate, but adding honey malt would seem to me to be the easier solution.
Fermenter #1 (6.5g): Empty
Fermenter #2 (6.5g): Biermuncher's Cream of Three Crops
Fermenter #3 & #4 (1.0g): Empty