If I remember my biology correctly producing vinegar is the same process as
fermenting alcohol, it is just done in an aerobic environment (with air
present)
instead of an anaerobic environment (without air present).  If your
fermented honey
tastes bad, it seems there is no other use for it, at least from the
responses I've seen on the list so far, so you might want to try something
new and see if you can make honey vinegar with it.  Just a suggestion.

Mike Stoops
Half way between Montgomery and Mobile, Alabama, USA

>> Could one of you master mead-makers tell me how wise it is to
>> use fermented honey to make mead?