[log in to unmask] wrote:
> No, I don't think it's ccd but possibly excessive HMF in the warm syrup.
>   
It is *NOT* the HMF, Waldemar.  Hydroxymethylfurfural is a thermal 
decompoisition product of sugar but there would not be any significant 
in a warm room over a few days.  We are also presuming the syrup is not 
boiled for an extended time prior either.  Honey, stored at above 20C, 
may perhaps see an increase increase in HMF at the rate of 1 mg/kg (1 
ppm) _maximum_ in a month according to the literature. 

Erik

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