I got asked a question I couldn't answer today. Why are some honeys, like goldenrod for example, more prone to crystallization than others. Is the water content naturally lower? Any better answers than I gave would be much appreciated. Thanks beeks!
I web searched Crystallization of Honey and found a paper by Kahlil Hamdan by that same title which explains things well. In short it a matter of different proportions of different sugars in the honey which effects how honey crystallizes.
Thanks Mark that was exactly what I was looking for! c10250 There is a table that shows the faster crystallizing honeys in the paper Mark referenced but it dosen't show glucose/fructose ratios, that would be interesting to see. Thanks to both of you!
A forum community dedicated to beekeeping, bee owners and enthusiasts. Come join the discussion about breeding, honey production, health, behavior, hives, housing, adopting, care, classifieds, and more!