The mixture needs to sit as is for 10 days at 68°F (20 °C); be sure to stir twice every day with a wooden spoon.
After 10 days pass, strain the mixture through a gauze and add the honey to it.
Leave the mixture covered with a cheesecloth, again at a temperature of 68°F (20 °C), while it continues to ferment and the vinegar clears up.
Strain again and distribute into jars. Store in a cold area. The vinegar will be ready after 2 months.