Crystallised Honey

[Lesgold]

All of the honey that I harvest eventually crystallises. Some turns quickly whereas other varieties remain liquid for extended periods of time. Once the cool weather of winter hits,  some honeys become solid in a short period of time. Apparently the higher the glucose level of honey, the faster it will crystallise. Warming the honey slowly over a period of 3 to 5 days brings the honey back but it?s interesting to note that some varieties make the transition a lot faster than others. The difference can be up to 3 days. When honey is stirred through this warming process, some varieties have a layer that is white in colour at the bottom of the bucket. Would this be glucose crystals or is it something else? I?ve never asked the question. Next question: Which honeys would come back to a liquid state quicker in relation to their glucose content? Just a bit of food for thought.

[Michael Bush]

You might look up the research by Dyce.  I think some of that would be on Cornell's website.  He mapped out what happens when it crystalizes and how it can separate where some parts hive high moisture and will even ferment sometimes when the water leaves other parts that have crystalized.  If it crystallizes quickly then this separation usually doesn't happen.  If slowly, then it usually does.