1,) Does anyone know if there is a way to test for moisture content, without the use of a refractometer, that is fairly accurate?
I am asking this because I would like to be sure of the moisture content of the honey BEFORE I extract so I can 'dry' the honey in the comb before extracting.
2.) If unheated during processing, extracted honey is to be stored at less than 50 degrees to retard crystalization / fermentation, where do you store it? In the fridge?
Actually right at 50 it will crystalize quite quickly. I prefer room temperature myself. If you keep it frozen it will not crystalize, but who has that much room in the freezer?
It will crystalize FASTER in the fridge than at room temp.
[This message has been edited by Michael Bush (edited June 14, 2004).]