Your cider has wild yeast "contamination", that is what fermented it spontaneously. Making a wine/cider that way is more variable since you aren’t selecting the optimal strain for the job, you are letting whatever yeast/bacteria are in the juice do the job. The only real test is sensory, do you enjoy it?
Luckily cider doesn’t have the residual sugars beer does, so it really won’t sour much with additional time. I just bottled an intentionally funky cider (dregs from sour beers added in primary) that I brewed fall 2009 and it just has a complex farmyard aroma along with the apple.
The added honey boosted the alcohol, did you take any gravity readings? You are probably pushing 9% ABV assuming the FG ended up close to 1.000, so that could certainly be contributing to the aromatics as well. Cider needs lots of time to age, I generally try to give mine a year before I really dig into them (especially when they have extra sugars added).
Hope that helps, good luck.