I have started using Honey in my casing recipe. I'm not using it to replace the invert sugar that I use but to replace a certian percentage or to add on top of my existing recipe. My basic recipe has been-
For 1Kg of tobacco-
35g invert sugar
3g potassium sorbate
1/2 teaspoon of sodium bi-carbonate
Both invert sugar and glycerine are both sweetners and are hydroscopic. Honey might be able to replace both of those since it shares the same properties. Honey, however, is a lot sweeter then either of the afore mentioned so it maybe better to use less. I will be trying a few more small scale recipes to see how end products turn out.
One thing I'd like to note is that there is a huge difference between store bought honey and honey from your local beekeeper (as long as he hasn't pasturized it either). I will be using my own unpasturized honey for these experiments. There are two properties of unpasturized honey that I think may have a benifit as a casing for tobacco-
1) Natural unpasturized honey is loaded with enzymes. It's hard to say whether these enzymes will have the same effect on the sugars in tobacco as they did for the sugars in nectar but it will be intresting to see the results. Obviously the enzymes in tobacco that are responsible for the aging process are different then those in honey but if they have somewhat the same effect, that would be good to know to either speed up the aging or replace the enzymes after toasting.
2) Unpasturized honey has natural yeasts in it. This may actually be more of a deterant then anything since they consume sugars. A high moisture cased tobacco could ferment making the product smelling quite yeasty or wine like with alcohol over tones, which may not be to bad depending on the effect on the flavour. for some reason, the little I've tried like this has tasted great but more experemints are needed.
So I will post my experiments and results as I try them on here. feel free to try honey case recipes and post here if you like, I'd be intrested in for findings as well.