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Subject:
Honey Crystallization
From:
"E. Whalen-Pedersen" <[log in to unmask]>
Date:
Sat, 16 Jul 2005 20:04:24 -0500
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"E. Whalen-Pedersen" <[log in to unmask]>
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The NHB has a decent information sheet on honey crystallization:
http://www.nhb.org/download/factsht/crystal.pdf

To paraphrase --
- Below 50F retards crystallization. (Like freezing -- the best.)
- 40F-70F can PROMOTE crystallization.
- 70F-80F can delay crystallization but darkens/degrades honey.

The other factors are the honey source, filtering, and moisture:
- Some honeys crystallize more than others.
- Unfiltered honey may crystallize faster.
- Lower moisture may generally promote crystallization.

Erik

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