How does a Muslim determine the permissibility of consuming fermented honey?

Honey does not ferment unless its moisture content exceeds 19-21%. Its fermentation is recognized by a change in its smell and taste, and the appearance of air bubbles and an alcoholic scent. Ripe honey does not ferment when stored for a long time, whereas unripe honey or honey stored in humid places ferments due to yeasts that convert sugars into alcohol and carbon dioxide. The alcohols may then decompose into acetic acid and water. Fermented honey loses its natural smell and taste, and exhibits an acidic smell, foam, and bubbles. Pure honey stored properly does not ferment.