I'm actually trying that this weekend. I have:
- a pound of honey malt
- an ounce of sorachi ace
- 8 pounds of sugar
- a pound DME
I'm going to throw all of that into a carboy full of belle saison yeast that's currently fermenting actual beer. Don't worry, I'll save the beer first.
Ideally it'll come out tasting like honey and lemon and belle saison esters, but really I'm just finishing out an experiment to see what happens if you continuously pitch wort on the same yeast cake (you get very high attenuation, if you're curious).