This pop up now and then here on the list. Haven't done so for a couple of years now, so I guess it's time to run it again.. What really is happening is a crystallization of the honey. This is best and easiest done just below 15C. However, honey get very difficult to stir at so low temp, so we usually use a higher temp for mixing the starter in. Up to 27-28C is OK if the honey is coled direct after to below 20C. Stirring large batches of honey for days is a waste of time, the same result will be obtained within a day using a proper starter made as described here: http://www.algonet.se/~beeman/research/krist-e-nf.htm -- Regards P-O Gustafsson, Sweden [log in to unmask] http://www.algonet.se/~beeman/ :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: -- Visit www.honeybeeworld.com/BEE-L for rules, FAQ and other info --- ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::