Ok, I take it there wasn't enough honey flavour and aroma in the first batch? The link to your brew day won't work for me so I don't know when you introduced the honey into the process, or what you did to it before it went in... but here goes...
Boiling honey drives off the flavour and aroma, so if you chuck it into the boiler as you would other sugars, it's a bit of a waste. Recipes for Mead tell you NOT to boil the honey for that reason....they sterilise with sulphite.
I didn't know this when I did my first honey beer, with a jar and a half of honey (750g), and when I went to taste it upon barrelling it just tasted like normal bitter. Whoa!! I figured out that the boil had killed it, so, I quickly prepared about 4 oz honey with which to prime the barrel. I was reticent about just chucking it in straight from the jar as honey can still contain various bugs that we don't really want in our ale, so I heated it up to quite hot, but not actually boiling, for a minute or two, then into the barrel. The honey flavour and aroma was restored nicely. It's the same idea as priming Old Peculier with black treacle to get that particular taste.
Subsequently, I've not bothered to use honey in the main grain/sugar bill at all, merely primed the barrel with it, and it works fine. If you wanted to use more honey you could add it to the boiler right at the end of the boil, or into the fermenter before the yeast goes in. Stirring it in would help oxygenate the wort to boot, killing two birds with one stone!
As I can't read your brew day post, I don't know your procedures and I may therfore be trying to teach grandma to suck eggs here, in which case, grovelling apologies!
Cheers
Steve
