I am going to brew a Honey Weizen soon. I know that honey is almost 100% fermentable, so I fully expect there to be no honey taste left. However, I have lots of questions:
1) is there any way I can still achieve a honey taste, even if slightly?
2) I plan on adding extra honey, more than any recipe would normally call for. I think I plan to add 2-3 pounds of honey, where most recipes call for 1 pound. I know this will help raise my OG, which will then turn into higher ABV. However, I also need to use dry yeast (long story, don't want to get into it). Since I expect higher sugar content, I am going to make a starter even though you don't usually need to with dry yeast. Will this accomplish my goal, or do I need to actually pick a strain of yeast that is known to be used in higher abv beers, like champagne yeast?