Honey seperating in Jar seems runny on top

[goertzen29]

I have some honey in jars that is separating.  It is crystallized solid on the bottom and hasn't progressed for a long time the top half seems kind of runny but smells and tastes fine.  It was tested for moisture (I don't remember exact number but it was dry enough) when harvested last year in august and been sealed in buckets ever since.  It crystallized solid in buckets and I rewarmed them to fill jars using a light bulb in a box.  The temperature never rose above 115 F. 

I ask because I had one jar from a different batch appeared the same but when opened it smelled and tasted fermented.  Whats going on?

[rdy-b]

when Honey crystalizes it pushes the moisture-(water) up to the top as it solidifies.
once Honey has crystalized solid it wont ferment-better to store Honey for long periods of time if it is crystalized soiled.                  Honey that is crystalized soiled WONT FERMENT.
Once you reconstitute honey you are changing the make up of the sugar crystals-most honey will crystalize to very fine crystal size.
If the reconstituting of the honey was not complete or even- throughout the batch your crystals will become larger in parts which
would make it coarse. I would   say the honey you have now is showing this because the honey did not get a even or perhaps long enough duration of reconstituting.
the honey from the OTHER batch was fermented because the water content in the honey got to a point that fermentation occurred.
this happens quit often when a partially crystalized jar solidifies at the bottom -and this pushes the water from the whole jar
to the top and this increases the water content in the honey that has not crystalize-and it ferments.
one more thing is honey forms crystals that grow and they stop growing when the bump into another crystal.
this is how we make creamed honey that will spread-not turn rock hard-we control the crystals by the amount of seed (finely ground crystalized honey) to the volume of honey we are working.(about 10-1)
also you said 115 temp --temperature and time can be tricky because the amount or number of jars -buckets -drums-need to absorb
that temp to make it work-I think some fine tuning on temp and time is all you need for what you are doing---this is what I think is going on---RDY-B

[goertzen29]

I appreciate the thoughts. 
I agree that not all the honey was completely liquefied when I bottle it just enough to mix and fill jars, I just assumed it would all recrystallize in the jars which would be fine but this half crystallized half runny honey isn't good. 

So it sounds like the honey on top quite likely does have a higher moisture content and thus could ferment.  To remedy this I need to reheat the jars to a warmer more consistent temp to get all of them uniform is that correct?  what is the high temp you'd recommend, I have always tried to keep it low for the integrity of the honey?

thanks again
Jay