ALDEN MARSHALL wrote:
> I have always been under the impression that crystallized honey, providing 
> it has not separated does not ferment. here again let the experts 
> intervene.

It is more likely to ferment than liquid honey.  When honey granulates, the 
glucose forms a lattice structure of crystals, leaving a more dilute 
solution of fructose within the lattice.  As it is more dilute, yeasts are 
able to grow causing fermentation.  This is one of the reasons that 
granulated honey can be a bad winter feed - the bees use the dilute fructose 
solution, leaving behind hard crystals of glucose.  Honey with a max 18% 
moisture is normally OK (which makes the EU limit of 20% seem very odd, to 
say the least!).  It is rare that I get honey >18%, but if I do then it is 
used first and blended with low moisture honey; our norm is around 17.5%, 
although 16% is common.

Best wishes

Peter Edwards
[log in to unmask]
www.stratford-upon-avon.freeserve.co.uk/

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