Below are some answers to important questions you may have pertaining to the beekeeping industry and related products.
Crystallization is a natural process and all honey will at some point turn to sugar crystals. It all depends on the flower type the bee visited when gathering the blossom’s nectar. The floral source determines whether the honey will turn into a solid form more quickly or not. Some honeys while raw will stay in a liquid form for quite a while, while others will turn to a solid form within a few weeks. This is due to how stable the sugar crystal is in the nectar. This process does not mean the honey has gone off or will taste bad, in fact in certain instances you may like the crystallized taste even more. To turn it back to a liquid state, gently warm up the container in hot (not boiling) water. Honey doesn’t need to be stored in the refrigerator as it speeds up crystallization.