I don't recall any discussion on this issue.  It suddenly dawned on me as
I was taking partially crystallized honey out of a plastic bucket to
fulfill a special order in a hurry.

We store extracted honey in plastic pails.  When we are ready to package
it, we put it in a light box and allow it to liquify.  Today, I had to get
some in special containers in a hurry.  The pail I pulled, it turned out,
was firmly crystallized on the top half, more or less, and almost liquid
at the bottom.  The honey all came from the same batch out of the
extractor.

It occurred to me that I don't know how honey crystallizes.  In a jar, it
appears that crystals begin to grow randomly in the volume.  However, in a
larger container, if crystallization begins (as seems apparent in the pail
I'm working on) at the top and works down, is it possible that the water
content of the still liquid volume is significantly higher than that of
the solid mass above it.

Anybody know?  It's still not to late for me to warm the whole bucket and
return what I've bottled to mix it all.

Thanks.

---------------
Richard Yarnell, SHAMBLES WORKSHOPS | No gimmick we try, no "scientific"
Beavercreek, OR. Makers of fine     | fix we attempt, will save our planet
Wooden Canoes, The Stack(R) urban   | until we reduce the population. Let's
composter, Raw Honey                | leave our kids a decent place to live.