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Author Topic: honey fermentation  (Read 576 times)
Dr. B in Wisconsin
House Bee
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Posts: 78

Location: Wisconsin

« on: November 14, 2012, 05:57:30 PM »

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.
Field Bee
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Location: Massachusetts

« Reply #1 on: November 14, 2012, 07:53:05 PM »

sometimes when honey crystallizes it doesn't all crystallize.  In some cases, the portion that is left liquid will take on some of the moisture from the crystallized portion, and the resulting liquid can be high enough moisture to ferment.

Vance G
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Location: Great Falls,Montana

« Reply #2 on: November 15, 2012, 10:09:06 AM »

If you run a dishwasher, put the well sealed containers on the bottom rack for a couple washes and reliquify the honey.  That will end the fermentation and you can taste the honey to see if it is still good enough to eat.  If it is not good, pitch it.  If it is from your own bees and you don't have disease concerns, feed it to your bees. 
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