Example. The honey appears to be treated like a malt, with attenuation decided by the yeast. I've tried making a custom ingredient categorized as a sugar in hopes that it'd work (which it didn't). Cane sugar works fine, though. Is there a good workaround/fix, or will I have to replace it with cane sugar in the calculator (scaled by .75-ish) to get proper ABV and FG info?