I don't understand, I know that the sugar content of the flowers around here (mid south) varies through out the day and from day to day sometimes drastically regardless of rain though atmospheric moisture may have something to do with it.
Nectar can run anywhere between 70-90% water verses sugar content. Weather as well as time of day can change that ratio in an individual plant, humidity, an atmospheric condition, is how much moisture is in the air, which in turn can result in only so much water content being evaporated from the honey. Honey if left in an open jar will collect moisture, thinning it; in high humidity the honey reaches a point at which it absorbs the moisture as fast as it can be evaporated by the bees.
Also I was told that the predisposition of honey crystalizing had to do with the number of solids in the honey and the fructose/glucose ratio.
Would not a drier honey be more apt to forming crystals as the supersaturaion point is higher?
Thinner honeys are usually found to have a greater foreign solid content because the foreign matter retains water, which is what hastens the crystallization process. The more foreign bodies within a given quantity of honey the faster it will sugar (Crystalize). The thinner honey is the faster it will ferment for the same reasons that it will crystalize faster. Ragweed honey will usually crystalize before it ferments while knotweed will ferment before it crystalizes.
Therefore, thin honeys are be best used in making creamed honey or mead.