I am brewing an American Honey Wheat, and everything started off just fine. Its a 5 gallon extract, pitched yeast at around 70 degrees. After 24 to 30 hours yeast kicked in and did its thing. Went from 67 degrees to a max temp of 72 degrees, stayed there for 2-ish days and then back down to 66 degrees. Good gas emissions the whole time. After 10 days my gravity was stable so I racked to a secondary vessel. I racked on top of 1 cup honey and lemon zest soaked in vodka. I was expecting a small 2nd fermentation because of the honey, but so far nothing. Its been almost 48 hours and there has been zero temp increase and zero bubbling. I mean I don't stare at it all day but the 15 to 20 mins at a time I'm there, it is no activity. Ive never used honey so Im not sure what to expect but I thought there would be a 2nd fermentation.
Im going to let it sit for 4 to 5 days. If there is no activity I will start checking gravity and see if any fermentation happened.
1) I only added 1 cup honey to 5 gals beer. Is that small enough to possibly not see a 2nd fermentation? Or small enough that the fermentation doesnt affect the temp and pressure?
2) Im concerned that if no fermentation happened, when it comes time to bottle and carbonate I won't get anything cause my yeasties aren't working. 1 cup of honey is the recommended carbonating mixture for 5 gals, if it won't carbonate now and give me bubbles it probably won't carbonate in a bottle. Am I correct in assuming this?
3) Should I add more yeast? (If there was no 2nd fermentation)