> A while back someone on the list mentioned that when frozen comb > honey is taken out of the freezer it will crystallize sooner then if > it had not been frozen. I've never heard this, but I have often stated the opposite, and have written on this topic on this list. (See archives). In fact, years ago, when we produced tens of thousands of comb sections, we routinely 'froze' them to maintain them in a fresh state and to temper them against quick granulation. Another method of keeping honey liquid is to maintain it above 80 degress F or so. I recall buying sections from a gentleman in California who kept his orange blossom sections in a special room in his house for up to a year. Orange blossom honey is known to otherwise crystalize quite quickly, apparently. The problem with using warmth, rather than 'freezing' to maintain the liquid state is that 1.) the honey may darken and change over time, and 2.) if there are any wax moth eggs, they can hatch and make a mess. 'Freezing', on the other hand, kills wax moth and very much slows the chemical activities in honey, and also vastly slows the migration of molecules that can result in crystalization or separation. What we see when we examine 'frozen' honey, is a very thick, viscous substance, that handles like 'solid' tar, or like toffee. 'Freezing' is possibly the wrong word for what happens to honey when subjected to the temperatures we can achieve in a freezer or outdoors, since, (for these purposes), honey can be considered to be basically a supercooled and supersaturated solution of sugars and water. As such, it is a natural anti-freeze. I'm not sure at what temperature, if any, honey could be considered to be actually frozen, but, if it actually freezes, my thoughts are that the freezing point is very low. My understanding of these phenomena is limited. Perhaps someone can correct me, or add to this. As for the after-effects of 'freezing', I have compared it to tempering steel, although I am sure that is not an exact analogy, either. At any rate, what I do know, is that after 'freezing', *our* honey took very much longer to granulate after removal from cold storage that honey not so conditioned. Although, I had heard previously of this effect, and have always assumed it to be general, I cannot say if it applies to the honey from your region. allen http://www.honeybeeworld.com/diary/ Visions of the future, a new Canadian Honey Producers Association, and more... :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: -- Visit www.honeybeeworld.com/BEE-L for rules, FAQ and other info --- ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::