I think adding honey in lieu of sugar in fruit wines (i.e., melomel) is a great way to add body and complexity to simple fruits. For the past several years, each year I have made five gallons of peach wine with sugaradjustments and five gallons of peach wine with 6 lbs of honey. The peach melomel always tastes better and is more complex. Plain peach wine is not very complex and is a bit thin in body. Because I use the same crop of peaches and have done this comparison for several years, I've decided in the future to always make peach melomel rather than peach wine.