It's tough to find hard science on this topic and I know it's because honey varies so much in composition one batch to the next. Virtually everything I've found is anecdotal which is appreciated but harkens back to that phrase, 'All beekeeping is local.'
I have the means to store honey at just about any temperature i choose, I'm using 80 f right now but have some thoughts rolling around in my head I'd like some reaction to.
104 f is the magic number for putting sugar crystals back into solution. If honey has crystallized, then warmed to 104, will it crystallize more quickly than it did the first time once brought back to room temperature?
If I stored all my fresh honey at 104 would the crystallizing process begin when it's removed from those conditions? I currently get about 3-4 months before my honey starts crystallizing so would that clock start ticking after it was removed from 104? Or does the clock start ticking when the bees make the honey?
If I de-crystallize my honey how long would the sugars stay in solution?
I'm sold out this year so this year it's mostly about how best to store our own honey but in years to come I'd like to have some to sell for a longer season.
Thanks for your help,
5 Production colonies, 1 side by side 5 frame nuc for support- 7 working queens is all I want.