GaSteve
08-04-2007, 04:44 PM
I've always heard that if honey is over 18.6% moisture it will ferment. That leads to a bunch of questions.
Is this a true statement? If not, what is the magic number?
Does it depend on honey variety?
Does it depend on temperature?
How long does it take to begin fermentation -- or how long do you have to dry it out?
I remember a recent honey show where an entry had a definite fermentation odor. It measured 19.5% and was disqualified not because of the odor but because it measured over 18.6%.
I recently carried in some loosely covered buckets of honey in during a rainstorm. I measured over 21% in one bucket, but an inch or so below the surface, it was 18%. The bottom of the bucket was about 17%. When I mixed it all up, it was just over 17%. I wonder how long it would have taken for the honey on the surface to begin to ferment where mixing it would ruin the whole bucket.
Does anyone know of any detailed studies on the subject?
Is this a true statement? If not, what is the magic number?
Does it depend on honey variety?
Does it depend on temperature?
How long does it take to begin fermentation -- or how long do you have to dry it out?
I remember a recent honey show where an entry had a definite fermentation odor. It measured 19.5% and was disqualified not because of the odor but because it measured over 18.6%.
I recently carried in some loosely covered buckets of honey in during a rainstorm. I measured over 21% in one bucket, but an inch or so below the surface, it was 18%. The bottom of the bucket was about 17%. When I mixed it all up, it was just over 17%. I wonder how long it would have taken for the honey on the surface to begin to ferment where mixing it would ruin the whole bucket.
Does anyone know of any detailed studies on the subject?