What Causes PARTIAL CRYSTALIZING?

[mick]

What causes a frame of stored honey to partially crystalise? Partially = some bits did, some bits didnt, Im guessing sugar/water content? Stored for 3 months.

[Finsky]

What causes a frame of stored honey to partially crystalise? Partially = some bits did, some bits didnt, Im guessing sugar/water content? Stored for 3 months.

sugar/water content it is not, that I am sure. In ripe honey water/sugar mix is in narrow gap. Honey is a mix of clugose and fructose. Fructose stays as liquid and glucose forms crystals.  The rate of different sugarsd rules the crystallization. There are entzymes and other stuff which affect too.

Honeydew is one component which has it's own crysallization.

In Finland Fireweed honey chrystallizes very slowly if at all. Rape/canola honey is very  quick.  Acasia honey from Hunagy have some chrystalls on the bottom of jar.

Bottle honey is very popular now and it needs honey which does not chrystallize. Usually it comes from foreign ciuntries.