I'm after a little advice on the use of honey as a substitute for sugar/dextrose, mainly with the idea of using it in ginger beer/cider. According to the info on the packaging honey is around 80% sugar, does this meanthat I should expect a similar ABV from 1kg honey as 800g of dextrose? Also do the sugars in honey ferment out completely in a predictable timeframe? Will the remainder of the honey impart much of a honey flavour to the brew? And finally whats the best way to add it so as to maximise the honey flavour and minimising any infection risk?