Okay I broke the warranties and I've kept adding honey as you suggested Rose (but to both batches) heh. I mean, everything is pretty much the same, but as I've taken some samples of the brews, I've been refilling with more honey. As of today, 9th of July (brews started on 27 June), there was no sweetness the last times that I sampled, which was about 3 days ago, so I added more honey. Honey is totally dissolved in both batches. My hydrometer broke unfortunately so I'm waiting for a replacement. The last time I checked the gravities it appeared that they were teetering underneath the 1.000 line. I'm still degassing and the brews are both still bubbling away with the addition of the honey.
They both tasted very dry, which is exactly what I'm striving for, so until I taste some sweetness in the mix, I'm assuming that the yeast have not yet been exhausted. I think at this point I'm going to leave them both alone though and not add any more honey. I'm afraid if I do, the yeast will finish fermenting and I'll be left with a sweet brew which is not my intention. I think so far, I've added about half or 3/4 of a pound in increments at this point to each batch.
The potassium seems to help the yeast along, though they can still manage to do their job without the addition. And the carbonate helps protect against the pH dropping too low, though that is only a problem with some honeys, not all. It's a good safety measure to add it since there will be times when it makes a significant difference, though depending on the nutrients already in your honey it could be unneeded. At least that's been my experience. I've added Potassium Carbonate Additions to my list of best practices, though, and so now do it as a default.
