In message <[log in to unmask]>, Automatic digest processor <[log in to unmask]> writes >It is said that fermentation is more likely to happen >after honey crystalises than at any other time. would some body please >tell me why this so . VERY simply, honey is a super-saturated solution of sugars suspended in water. When the sugars begin to return to a more natural (stable) condition, the sugars (usually the glucose) come out of suspension and it forms crystals, (or granulates). As the sugars separate the space between the grains is taken up by tiny particles of air and water. (The frosting seen on the side of jars). When the temperatures are right, this is manna to the wild yeasts present in the honey, which get to work causing fermentation (as in baking or brewing). The three main causes of fermentation are too high a water content in the honey (unripe) when extracted, containers not airtight allowing absorbstion of air and moisture from the atmosphere,- it doesn't need much, and temperature. Honey should be stored below 50 deg F (32 deg C) to slow fermentation. This is very basic but enough for your needs I hope. -- Tom Speight