I kept some honey in my cellar which is about 55F and dry. I have used both plastic and glass containers. I have a 1 1/2 year old dark batch from a late Fall extraction. It partially crystalized over time. I typically check honey with a refractometer for less than 18% but crystallization seems to have freed up some water which caused a small amount of fermenting, I bleieve. When I warmed it up, slowly, it started fermenting and then stopped. It taste great! Are there any issues with this partially fermented honey? Do beekeepers intentionally create this effect, partial fermentation? I do not mean making Meade or may be I do.