Good ways to de-crystalize honey already bottled for sale?

[twb]

I have some bottled and labeled honey that has what look like flecks of dust suspended in it.  My best guess is it is starting to crystalize.  How can I best re liquify it without ruining my label by giving it a warm water bath.  I do have a wood stove and it is running today.  Will that help?  Thanks for your thoughts and ideas.
Maybe I should ask this on a separate post but where do some of you store your honey to keep it from crystalizing too fast?

[Mici]

isolated box, heat lamp/heat source+thermostat.

[Michael Bush]

Put it in your car on a warm sunny day with the windows up.

[MrILoveTheAnts]

Can't you just microwave it for short periods? 10 or 30 seconds in appropriate containers, without metal.

[Michael Bush]

Microwave causes some very hot spots and leaves a lot of cold spots.  It's not real effective.

[Scadsobees]

I have a big electric 18qt roaster that works pretty well.  I line it with a towel and just turn it on its lowest setting.  I do have to watch it a bit to make sure that it doesn't overheat the honey.

When de-crystallizeing you need to keep warm for a long time before the crystals start to dissolve.  The microwave works fast but that is because you are getting the temps too high too fast.

Rick

[Zoot]

My sister re-liquified a fairly big batch of bottles last year by putting a few bottles (with labels) at a time in an airtight freezer bag and suspending them in hot water.

[Mici]

i know many will dissaprove but anything over 40°C (1o4 degrees f) is destroying the uniqueness of honey.
enzymes, vitamins etc etc.

[buzzbee]

Mici,
I don't think anybody here would disagree that overheated honey renders it the same as store bought honey!
Hope you don't mind I added the Fahrenheit equivalent to your post.

[Mici]

of course i don't mind. also, i pointed it out because i can remember we went through this maybe a year ago, and i think no one agreed with 40°C (104f) as the limit temp.

[twb]

Thank you all for your thoughts and ideas.  In the future I will not label bottles until just before I sell them.  That way it will be easier to decrystallize without ruining a label.  I liked the freezer bag idea and may give it a try with a few bottles making sure temps stay under 104 degrees.  Good to know that temperature as well.  Many thanks.

[Michael Bush]

>In the future I will not label bottles until just before I sell them.

Good plan.

[twb]

Sorry to bring this topic back but I am a bit discouraged by my attempts to decrystallize.  When the honey is reliquified it looks great until I hold it up to a light and then I can still see little suspended bits in it.  I do not want to sell it this way.  Is it possible to bring back crystallized honey to the carity it had when extracted?

[Mici]

you probably didn't completely liquify it, leave it in that warm place for a whole week.

it is possible.

[Potlicker1]

I've had some success putting it in front of a small space heater and rotating every so often. Seems to work pretty good.

[ooptec]

Hey,

What about microwaving but on a 30% power level to poss. eliminate hot spots,

Alternately cream it.... I know it's a Canadian sort of thing (maybe?) but the punters love it as it stays on toast etc. and if explain that if they like it liquid then merely put in hot water bath at their home.

Once creamed stays forever as creaming is merely controlling size of crystalization

Also if you freeze your liquid honey it is in suspended animation till needed

easiest cream technique is to hold at +5°C (40°F) which incindently is the best temp for lagering homemade beer      lol

cheers

peter

[Michael Bush]

I like to cream it.  It's back to letting things work.  Why fight what honey does?  If it's already crystallizing when I harvest it, I just put it on the window sill and it goes quickly and smoothly.

[twb]

OK, thanks again everyone.  I will be patient and keep it in the warmth for as long as it takes now that I know it will eventually go back to "clear" liquid.  I did consider creaming it.  I am sure I would like it but I do not think my customers would take the chance.  Mead came to mind, too, but I do not feel like purchasing the kit for doing that either.  Saving up for an extractor :).

[Mici]

microwaving is...killing it.