under what conditions and how soon does honey crystalizes?
I am new at this, but I don't think there is one answer.
A gentleman told me last week about a jar of honey he has from the '50s which is still liquid.
The books I read say two things: honey will crystalize more quickly at certain temperatures and in the presence of seed crystals. For example, Richard Taylor states that "most honeys susceptible to granulation form crystals most rapidly at about 57degF, less rapidly above and below that." However, he also stathes that honeys differ greatly in their tendency to crystalize, indicating honey from trees (basswood, tupelo, black locust, etc) are slow to granulate while others (such as goldenrod and aster) might become solified in less than two weeks.
In my crystal-growing youth I read and observed that crystals do indeed form most readily around a seed crystal. Taylor indicates the same thing, that even a tiny speck of granulation can trigger crystalization of the entire container. But there are other factors. I remember crystals growing in a saturated chemical solution without a seed, and I've had supersaturated solutions that did not crystalize. Crystals can also form around tiny surface imperfections in the container or dust particles. Perhaps a jar of honey filtered with cheesecloth will crystalize quicker since it will contain thousands of tiny cotten fibers.