I recently opened up a large container of honey which was stored for 3-5 years in a basement/garage. It tastes fine, although very dark. I am considering heating it up before bottleing to kill off any sugar-tolerant yeasts that may be present. My questions are:
1) Is it really necessary to heat up old honey?
2) What temperature/duration should it be heated at?
3) How should it be cooled?

Thanks in advance for your comments.
Best regards
Gary