Yes, quite. I probably should have been more helpful in my last post, but I have a knee-jerk reaction every time someone claims honey contains high proportions of non-fermentable sugars.
While quite a bit of honey's antimicrobial properties come from the high concentration of sugar and won't be much of an issue once you dilute it, there are other factors in play (PH and chemical compounds) that make it less attractive for culturing your scoby.
Time for my second knee-jerk topic: refined just means pure. Table sugar contains no bee parts or other organic ash, no extra chemicals that your bacteria might dislike, no water. Honey's composition is extremely close to that of one of the most reviled forms of "refined" sugar, high fructose corn syrup. HFCS is fructose, glucose, and water; honey is mainly fructose, glucose and water, with some sucrose (more familiarly, refined table sugar), maltose, and small amounts of misc. thrown in. Excessive amounts of sugar are bad for you, no matter if they're purified first or not. You probably wouldn't think replacing the table sugar with HFCS a great idea, so why do you think honey is the way to go?
Anyway, if you're determined to use honey: I recommend doing your initial culture using table sugar, thus avoiding any issues arising from honey's antimicrobial properties, then discarding most of that liquid and replacing it with your real, honey-sweetened base once your scoby is going strong.