I've made a number of batches of low-tech hard cider by mixing champagne yeast with Martinelli's apple juice in the bottle, and then inserting an airlock. Fermentation is visible within hours, and one week later, I have hard cider.
I tried the same thing with 1:1 honey and spring water, but after 48 hours, I still have no fermentation. I don't have much knowledge of fermentation processes, so I'm at a loss to figure out what went wrong. The only thing I can think of is that I need to dilute with more water.