All honey will crystalize sooner or later.
 
Fortunately, all mine--never more than 500lbs/year--is sold
before that happens. Sold between June and February.
My honey is usually dark robust tulip poplar but about
once every five years I do get beautiful, light, tasty black locust
which I consider one of the world's best honeys--I have over
300 samples in my collection from every state in the Union
and from over 30 other countries.
 
I heat honey ONLY AFTER it has crystallized, never before.
 
Incidentally, I once bought a batch of cloudy honey in
five-gallon plastic buckets, which the seller assured me
would clear in time with no extra effort on my part.
Well, it never cleared
until this day--of
course, I'm only joking but it NEVER ever cleared.
 
Jack the Bman in Maryland USA
 
On Wed, 18 Feb 1998, Computer Software Solutions Ltd wrote:
 
> Re posting by John Ianuzzi
>
> Hello John
>
> You write that you have crystal clear honey without heating. My honey all
> granulated after a couple of weeks or so, and I was told that the only way
> to prevent the granulation is to heat the honey for so many hours at a
> certain temperature. What I am wondering about is how you achieve clear
> honey without heating?.
>
> Sincerely
> Tom Barrett
> 49 South Park
> Foxrock
> Dublin 18
> Ireland
>
> e mail [log in to unmask]
> Tel + 353 1 289 5269
> Fax + 353 1 289 9940
>
> Latitude  53 Deg 16' 12.8" North
> Longitude 06 Deg  9' 44.9" West
>
 
**John Iannuzzi, Ph.D.
**38 years in apiculture
**12 hives of Italian honeybees
**At Historic Ellicott City, Maryland, 21042, U.S.A. (10 miles west of
   Baltimore, Maryland) [9772 Old Annapolis Rd - 410 730 5279]
**"Forsooth there is some good in things evil
   For bees extract sweetness from the weed" -- Bard of Avon
**Website: http://www.xmetric.com/honey
**Email: [log in to unmask] [1jan981031est]