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