Does anyone see a problem with adding honey to fruit and adding yeast (what you would use for bread - Red Star) and leaving it at room temperature to work.
In the past I have done this, except used sugar. This time I would like to use honey. This fruit is then drained and the fruit is used in a bundt cake.

Just wondering if I need to do it differently because of the honey. Figured you brewers would know. And, what should I do with the juice?