I had a jar of honey in the kitchen area for probably 2 years and it had crystalized, I noticed the other day that it must have fementated because the honey expanded out of the jar. I thought i had the right moisture content and still do because i used a refractor. My questions are 1, can honey fermentate after it has crystalized? I have some honey in jars in the basment where it is cooler and I saw a few small bubbles in some of the honey that was crystalizing, would this be a normal process when crystalizing or if there are any small bubbles no matter how small if has begun to ferment. If there is any fermentation at all, is the honey ruined. Any additional info on fermentation would be very usefull to me and probably other people. Thanks.