I just did a blueberry flower honey, wheat beer. I used WLP-029 Kölsch yeast. At near terminal gravity (no more gravity points moving down), I added 3 lbs of the honey to the 10 gallons of beer, fermentation kicked up again fast, then after 3 days, I cold crashed it and added campdon tablets.
The beer is fantastic now, with tons of honey flavors. Only short term "problem" is getting the sulfur out from the campdon tabs. I will only use 1/2 tablet/gallon next time instead of 1/gallon. It just took me too long to knock the sulfur taste out, by slowly purging the beer with CO2 through the "oxygen" stone, and bleeding off excess pressure through a small bleeder valve on top.
O.G. 1.049 for 6 days, now 1.014. Add Honey, then referment for 3 more days (now 9 days). Gravity went from 1.014 to 1.026 when I added the honey.
I then cold crashed when the beer again, reached 1.014 after 9 days. I used BeerSmith software to calculate what the effect that adding 3# honey to the "Primary", and it came back 1.5% more a.b.v. I did NOT add the honey in the primary, for some reason, Beer Smith does not give me any abv addition if I say that I am adding the honey to the secondary or tertiary... Not sure why, as the secondary addition sure as heck, adds more alcohol when it referments.
EDIT (5-17-2023) I was able to get most of the sulfur out by "burping" CO2 into the oxygen stone, and venting out the top of my brite tank. It only took about 5 minutes of burping to get most out. I will try to finish up scrubbing out the rest, today (next day after initial burping)
So I guess 1tablet/ gallon is "OK", as long as you plan on doing some purging, to get the stink out
The honey taste is still fantastic and blends well with the Base grain - 50% Bestmalz Red-X and 50% flaked Wheat (Red-X is awesome!)