Let fermentation begin, wait 3-4 days. The yeast will be consuming the simple sugars first. Boil some water, cool to around 125 dF, disolve your honey cool further to 80 or so and add to fermenter, GENTLY stirring. Don't splash. Cover & let fermentation continue. The Rye Saison I have on tap was 1.044 OG, 1.020 @ 4 days. Added 1.5# honey to 10 gal. Finished to 1.004. Dry finish with nice body.