I have heard so many different theories about water grains and honey. Some say that the honey's antibacterial properties will kill off the bacteria portion of the water crystals. Others say that the honey is diluted enough and it won't make a difference. Still others say that you can brew water crystals with honey and get a tasty drink, but the crystals won't replicate themselves anymore.
I've been meaning to experiment with water grains and honey. I am going to have three jars. One with the regular sugar-water that I usually use, and two with honey. I am going to use an equal volume of water crystals in each jar, probably 1/4 cup. I will use equal parts of water. And I will also use equal parts sugar/honey. I make wine and have a hydrometer, an instrument that measures the density of sugar in water. i'll use that to make sure the sugars are at the smae concentration.
The first jar I'll brew as normal with the sugar. The second jar will be honey, and I will brew two cycles with honey, and then two with sugar. The third will be only honey for every brewing cycle.
After four brewing cycles I'll measure the volume of the water crystals to see what has happened with the growth, shape, and size of the crystals.
Of course, the experiment will take me a couple of weeks to put together and do. But I'll post back here with my results if you like.
In the meantime, I have brewed honey with water crystals. IMy crystals grow very rapidly in their rapadura sugar, and I use the extras for fun experimenting, like making rootbeer, ginger ale, and mead.
I made the mead recipe from the book Full Moon Feast, by Jessica Prentice. It turned out very bubbly and tasty! I just assumed the grains were no good afterwards and composted them, but now I wonder...