Just a few thoughts on the honey...
Fresh honey has naturally low water activity, nothing much grows in honey... it is pretty darn clean stuff. You can just add it directly to your primary.
After primary fermentation, there are billions of active yeast cells. Even if the honey had a stray microbe here or there, the yeast cells will dominate the enivornment, and the stray microbes wouldn't have a chance to get a foothold.
You will want to avoid adding any stray O2 molocules to your beer... that would lend oxidization flavors (cardboard) to it. Another good reason not to mess around with adding water, or otherwise stirring and agitating. If you just poor the honey into the fermenter, it will glob at the bottom.. and over a few weeks, the yeast will dig into it and ferment it.
Agree with other suggestions on pitching more vials, and using starters.
"Man makes wort. Yeast makes beer." == Keep your yeast happy to make good beer!
:rockin:
--LexusChris