I would say that you're fine....
If you really want to be baffled, read the definition of honey in our state of Washington: http://apps.leg.wa.gov/RCW/default.aspx?cite=69.28.310
Honey % questions
I extracted honey from three different hives, below are some samples. I have two questions:
![Mason jar Canning Fruit preserve Preserved food Food]()
1. The water % for each jar (based on refractometer readings) left to right are 18.3%, 16% and 14.8%. Are these % ok to sell? I know anything over 17% can ferment but didn't know how long that would take.
2. Our main flow is usually, tulip poplar, blackberry, and sumac. Based on that, any idea what nectar source made each jar? (blind speculation is fine, I'm not labeling any of them other than Raw Unpasteurized Honey)
1. The water % for each jar (based on refractometer readings) left to right are 18.3%, 16% and 14.8%. Are these % ok to sell? I know anything over 17% can ferment but didn't know how long that would take.
2. Our main flow is usually, tulip poplar, blackberry, and sumac. Based on that, any idea what nectar source made each jar? (blind speculation is fine, I'm not labeling any of them other than Raw Unpasteurized Honey)
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I calibrated the refractometer with Extra Virgin Olive oil so it read 71.5 on the Brixx scale. Here is the view through the refractometer for the 18.3% honey....did I read it right?
![Light Lighting Font Darkness]()
The video I saw on youtube said I could!
You can't calibrate a honey refractometer with distilled water because 0%/100% would be off the scale!
There are refractometers with scales down to 0%/100%, but then they won't have the ~20%/80% range that we need for honey.
It took me awhile to figure this out, too
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