Great, thanks for the response. I was once told honey was un-digestible to yeast. The more I read, that seems a false statement. My current understanding is that adding honey at the peak of fermentation will invigorate the yeast; at least for a time, until the ABV level in the wort rises to...

Can you clarify when, and how you add the honey? I sense that after about 48 hours of fermentation you just pour it in un-pasteurized (less than 160 degrees) into the carboy? I'd further guess you don't stir it in as you don't want to oxygenate the wort at this "late" stage? While I'm at it...