On Thu, 7 Nov 1996 07:00:24 PST Jim Moore DTN276-9448 ogo1/e17
508-496-9448 <[log in to unmask]> writes:
>        Does the flavor of some honey benefit being exposed to
>the air? Letting red wines breath to improve the flavor is done
>before consumption.
 
   I think it's the other way around...  Being a supersaturated sugar
solution, honey absorbs moisture from the air or anywhere alse, (even
while in capped comb.)  I had some that picked up a mildew smell and had
to be fed back.
 
   An interesting discussion here at honey harvest time noted that
freshly uncapped honey tasted best.  (Subjective judgement, but widely
agreed to.)
 
 
Gerry and the other Visels at
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Winnebago, Illinois, USA