I posted last week about a low honey flow, it turned out to be about 60% of what I'd hoped. Now new questions 44 lbs. 1/3 was uncapped honey, I've been told uncapped honey must be used SOON as it will start to ferment do to a high water content. 1. Would pasteurizing the honey slow spoilage and if so, HOW do I pasteurize it. 2. Is there a way to measure the water content to see if might be OK and keep longer. Thanks to all for all the help Karen DeHond upstate NY