Almost all of our honey last year crystallized right after it was bottled. We have been using it by heating a little as we go, or just using it in crystallized form - but we didn't feel right about selling it, so we didn't try (though some had to have it anyway). So, we still have a few dozen quarts sitting here that look strange to anyone expecting golden liquid honey. That which we've warmed for our own use just went back to crystals if we did much of it at once (more than a cup or so). What do others do with all this crystallized honey? I've considered selling it all at discount to make room....or maybe making another product (mead? bochet?) What say you?