Excuse my ignorance but what is a sugar break? I assume that the yeast are converting sugar to CO2 and alcohol 24/7 just as long as there is enough sugar to convert and just as long as the yeast don't die of alcohol poisoning.
If you take a sample and the gravity is 1.092 and you take a sample 24 hours later and the gravity is 1.082 and 24 hours later the gravity is 1.072 then you know the rate your yeast at the temperature you are fermenting is converting sugar to alcohol and it is likely to take 7 or 8 (or more days) to get close to 1.000 when you will need to rack to a secondary (or seal the mouth of your primary). IMO , different honey and different yeast at different ambient temperatures take different lengths of time to convert the sugar. But also - IMO - the initial size of the yeast colony, the sugar concentration of the must, the kinds of nutrients in the must, the amount of air in the must, the concentration of the CO2 in the must, the acidity (honey has few if any buffers and the pH can drop precipitously to levels that knockout the yeast) all can affect the speed of conversion. But that said, typically and routinely, it can take a week to 10 days to go from 1.090 to around 1.005. Faster is not better.