I read somewhere (probably on the internet, where everything is true) that yeast will typically try to process the easiest sugars first and so to get the best taste out of honey, you should add it a few days into the ferment once the yeast has had a good go at the malt. This way it will retain some of the honey flavour and still add extra fermentable sugars. I've given this a go, but realised that I now have no way of telling what the ABV of my beer will be as I'd taken OG prior to adding the 1lb of honey. I boiled the honey in water and tried to take an OG of this wort but it was too stiff for my hydrometer. Even if I'd got a good reading out of it, I'm not sure how would I have added it to the original OG to get a "true" OG anyway. So, does anyone have anyone have any good ideas as to how I might guess it or should I just rely on the estimates in the recipe creator? Or should I not sweat the details and just enjoy my nice honey beer, warning anyone else who is trying it that it might or might not be lethal.