Fermented is said to cause dysentery in bees, though Randy Oliver's investigation concluded: pollen, dextrin, minerals, burned sugar, and fermenting syrup do not produce dysentery.
It might be helpful if you told them how you can check for tendency to ferment! Especially if it is that clear!
the truth is in there somewher
It’s down to the moisture content . Below 20% nearer 18 or less your honey isn’t likely to ferment . Keep it covered as being hygroscopic it absorbs atmospheric moisture .If you count the yeast parts per million in your honey then deduct the number of yeast cells that don’t have a high sugar tolerance and multiply by the % moisture . Then multiply this by the square rout of the average storage temperature devided by the anticipated number of days the honey will be stored at the mean average temp.
If the number you get is a very high one then the honey is likely to ferment.
Yes I have done this - had 20+ jars ferment two years ago most annoying. However tasted fine fermented and heated.
If the number you get is a very high one then the honey is likely to ferment.
Why heat and pasteurise? Go ahead and cook with it as it is.
Buy a refractometer that measures moisture in honey; test frames randomly before extraction.
No excuse? If you say so, but several reasons spring to mind why honey might absorb enough moisture to ferment: beekeeper ill so leaves honey over winter; roof leaks or wind blows hive over; colony dies out; beekeeper forgets to take honey; beekeeper removes wild nest and discovers vast honey stores at one end and and small nest at the other...
