I wonder if anyone knows what can potentially affect honey viscosity. Couple of my friends are "honey connoisseurs" and have noticed that some of the honey they buy is watery and not as thick when compared to my honey. When asked "why" - I really have no idea what to tell them. Does excessive feeding or processing (pasteurization, filtration etc) significantly affect honey viscosity or is it all just based on nectar source? Any insight would be greatly appreciated.
P.S. I have already ruled out moisture content. My honey is at 16.5 > 17.5%. Other honey samples were all at or below 17%.