I did the second fermentation last year and it was too dry. We didn’t like it. I just use a measuring spoon and pour 1 tsp of white sugar in each bottle and cap it then turn it back and forth a couple of time to get the sugar circulated and then store it away. We get a pretty good carbonation out of it. This year I may use honey instead of white sugar. Just to see what it tastes like.
Honey is an antimicrobial. It kills most yeast and most bacteria. If you plan on using honey as your sweetener, add some mead yeast and don’t let it go too long. Mead yeast are adapted to honey and can handle crazy high abv’s, but leave it too long and it is just abv, and not sweet (ABV = Alcohol By Volume) If you want to store it, try stevia as the sweetener. The yeasties dont feasty on stevia. As sweet as you put it in the bottle is as sweet as it comes out for the most part.
Honey generally makes it even dryer than using sugar; I've had great results with molasses (though it does color it darker.) Brown sugar also imparts a nice flavor.