Crystalized Honey

[Aroc]

What causes honey to crystallize? 

The honey we extracted last year took months to crystallize. 

The honey we extracted this year is crystalizing in the bucket before we even bottle. 

I know what to do with it as far as warming it up before we bottle.  My question was more why the difference?  What are the factors in causing some honey to crystallize quicker than others? I do know temp has something to do with it but this honey was at room temp.

[Hops Brewster]

Crystallization is a natural characteristic of honey.  The rate at which it crystallizes depends on several variable factors.  Temperature is just one of them.  The nectar source has a lot to do with it.  The amount of pollen, dust, minerals, sugar and water content...  just as honey color and flavors vary year to year and season to season, so will crystallization.

Warm it for as long as it needs to liquefy at 100*F to 105*F.  don't rush the warm up for best, longest lasting results.
Fast, hot heating, anything over 110F can cook out enzymes and other nutrients, and ruin the flavor and aroma of the honey.

[Acebird]

Higher concentration of glucose in the nectar.

[Van, Arkansas, USA]

Tupelo and Acacia Honey rarely crystallized as they are both high in fructose,  same as Ace said, just worded differently.

Agree with Hops.

[Aroc]

 This makes sense. Thank you so very much.

[MikeyN.C.]

From what I've read . Different nectar has higher glucose and fructose levels. I think the higher glucose levels have the tendency to crystalize.

[sc-bee]

Honey Bee Suite-- always a good reference

https://honeybeesuite.com/how-to-prevent-granulation/

https://honeybeesuite.com/does-pollen-cause-crystallization/

[blackforest beekeeper]

Honey Bee Suite-- always a good reference

https://honeybeesuite.com/how-to-prevent-granulation/

https://honeybeesuite.com/does-pollen-cause-crystallization/

is it not common to stir honey to get creamy honey? it`s great tasting and consistency and lasts in that state for years.