Hi Raygina - and welcome. You don't say what the starting gravity was but you do say that it tasted "hot" and that it stopped fermenting. Do you know what the current gravity is today? If you don't have an hydrometer you might consider getting one. They cost less than $10 and in my opinion an hydrometer is the one essential tool in wine making.
That said, apple juice has a typical gravity of about 1.050 (+/-) and a pound of honey when added to water to make a gallon of must will raise the gravity of water from 1.000 to about 1.035 (+/-), so if you added 1 lb of honey to every gallon of juice the starting gravity would have been about 1.085. If you added significantly more honey then the gravity would have been significantly higher. Champagne yeast can handle 1.085 with ease but sometimes apple juice is low in nutrients and honey is always a nutrient desert as far as yeast is concerned and you make no mention about how you dealt with the need for nutrients... In short, it is not obvious (to me) whether the fermentation has quit or has stalled or has truly ended because the yeast have no more sugars to eat...