Runny honey/crystallisation

Beekeeping & Apiculture Forum

Help Support Beekeeping & Apiculture Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
You have some lovely sayings over there! 😄
In Galicia the proverbs are curious in the sense that we turn the stipulated order upside down:
About something that happens very rarely we use "De Pascua en Ramos".
About something we complain about but we don't find a solution either, "Scabies gladly doesn't itch."
When someone invites themselves to a meeting or their comments make no sense in the conversation we have the expression "Another cow in the cornfield"
 
Have you ever had it split into two or three layers in a jar?
Does this make sense?

Layering can happen after a time in storage, and it is essentially when the sugars in the honey split and form visible layers. The glucose sugars crystallise, and the fructose remains liquid.
Honey is a super-saturated sugar solution, of about 80% sugars and 14-20% water. The composition of all honeys vary depending on what types of flowers the bees have gathered nectar from. Primarily, the sugars in honey are Glucose and Fructose, and those two sugars 'behave' very differently, sometimes giving rise to the phenomenon which is layering in honey.
Most types of honey are a mix of glucose and fructose and will therefore granulate or crystallize naturally. High glucose honeys such as ivy honey and rapeseed honey (Oilseed **** or Canola depending on what side of the pond you're from) will granulate more rapidly than other honeys. Granulation often begins from the bottom of the jar and works its way up. As a result, we will often have a layer of granulated (mostly glucose) honey at the bottom, and a more liquid (fructose) layer on top.
To aid in this process further, when glucose honey/sugars granulate, they release some of the water that had been contained in that honey. Because sugars are heavier than water, the granulated glucose honey remains at the bottom, and the excess liquid is absorbed into the fructose layer on top. So, not only has the two types of sugars visibly separated, you now also have two honeys with different moisture content all contained in the same jar.
 
This year's honey from all six of my apiaries has already crystallised. As it was a record year I'm going to have to convince the customers that it's ideal for their toast.
 
Nah, you're both wrong. I've been told by a Ukranian lady who has a beekeeper in the family that mine was the best honey she'd ever tasted :D

James
I’ve just delivered 48 jars to a new client who told me that the samples I gave her were the best honey she’d ever tasted. 😁
The business is having an opening evening tomorrow and she said she would order another lot if it sold well.
 
I have a very particular customer who buys two jars a week to feed to her son on the recommendation from her child’s Dr. She is insistent that it has to be the runniest honey I have available. I’m now keeping a supply of runny honey especially for her as, as noted above by others, a lot of my 2024 harvest has set already.
 
I have a very particular customer who buys two jars a week to feed to her son on the recommendation from her child’s Dr. She is insistent that it has to be the runniest honey I have available. I’m now keeping a supply of runny honey especially for her as, as noted above by others, a lot of my 2024 harvest has set already.
Blimey, talk about a sugar rush, even I only get through one jar a week.
 

Latest posts

Back
Top