> Russ Dean wrote: "Either a person made a mistake and entered sorghum as
> honey which they could have picked up the wrong jar when leaving for the
> fair, or they didn't know I would be opening every jar to taste it for
> quality."

I have on my kitchen table a jar of buckwheat honey.  It is the same black
as sorghum, nearly as thick as most molasses (which is a sign of moisture
content being slightly less) and tastes nearly the same as molasses.
Everything I've heard about buckwheat honey leads me to believe it all comes
out this way.  On the other hand, my spring honey always has a different
taste from most I've had elsewhere (growing up, I thought the wax caused
this, as my grandfather kept bees in the same place and his honey had comb
in it).  I suspect it is just the unique collection of hardwood trees,
berries and other spring flowers in this area.  Many who have bees in the
area have never tasted honey with the same "taste" and some have wondered if
something was done io it: the answer is no.  He (and I) cut honey with a
cold knife (although I used heated one year and noticed no difference).
It's just different.

A shame a real beekeeper would disqualify honey based on taste alone (one
reason that taste is not allowed as a criteria at our fairs).

K. Oland

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