Help With Cough Syrup Recipe

[txRN]

I want to make another cough syrup that came out perfect. It was honey and lemon that sat out for a week then I strained it and put in fridge.

My new recipe I want to take chopped ginger from a ginger bug (so it can be used instead of discarded) lemon slices and honey.

Does this sound safe and proper for a fermented cough syrup?

1/4 c of ginger bug ginger (not water)
one lemon sliced thin
alternate half ginger / lemon half way up the mason jar
cover with honey with room at top to flip and burp daily for 2 weeks.

Would you do anything differently?