[Robert Holcombe]

I am learning / making my first "seed crystal" batch ( non-pasturized first). In an attempt to maintain a 57F +/- temeprature I put the batch in my garage. Our cool rainy weather provides 50's like temperatures but overnight it dropped into the lower 40's. This should slow up the optimal reaction rate occurring at 57F.

Observation: garage is around 46F, the small batch of seed mixture is measuring 55-57F. It seems the seed mixture is being held at the transition point, liquid to crystal, much like water to ice by the release of heat during crystallization. This implies a cooler environment is needed to cool the batch as it crystalizes. Does this observation explain the various times to "creaming" the honey properly? Is this correct observation and conclusion??

Latent Heat of Fusion for honey is similar to water - a surprise too.

 

[Gray Goose]

How very observant of you Robert.
Yes it will crystalize faster if kept cooler. I have some that is setting up in 4 weeks from bottling, already.
However there are some who want the crystallization to go more slowly so it is creamier.

for fun take a few jars in to the basement where it is a bit warmer, then try to see if one is better than the other. In that fashion you may find the process starts better in the cool then finishes with finer crystals in the slightly warmer.

Some science involved and some "craft"

So if heat is released is some of the calories now used up?

GG