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When following the Dyce Method for creamed honey you pasteurize or kill the yeast to prevent fermentation and then foster the growth of very small crystalized sugars which are stable. Is the "seed" is made by first by pasteurizing liquid honey at 145F for 30 minutes? Then forming crystals followed by crushing the large crystals into fine seed crystal? Using pasteurized "seed" stock you create pasteurized creamed honey.

He goes to great lengths to avoid the introduction of the ubiquitous yeast in our environment, including hermetic sealing of glass jars and avoiding air exposure to create a long lived "creamed honey" at room temperatures.

A another unaswered question is about free water. When creaming the honey where does the free water go? Get stored in the creaemd honey or splits out?
 
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