Just curious- In your opinion, when thinking about the time it takes for honey to crytalize, what would you consider fast crystalization vs slow crystalization? Do you think 6 months is fast, is a year slow?
IMHO, fast crystalization occurrs in a few weeks. If it's just starting to crystalize after 6 months or so I would say that is slow. I don't know of any honey that can stay liquid for a year. Mind you I am talking about unpasteurized honey. If you heat honey it will stay liquid longer. Temp also is a factor.
Seed (already formed crystals or things like pollen that crystals can form on) is dependant on filtering finely and heating. Since I don't wish to do either, mine crystallize pretty quickly. The other thing that controls crystalization is the temprature. 56 F will crystallize very quickly. Close to that will also. The last thing, which you have no control over, is the sugar mixture. Some is more or less fructose and more or less sucrose to start with. This affects crystalization. For instance Tupelo is very slow to crystalize (years). Some are very fast for the same reason such as Canola. Fast is it's crystallized in the comb before I extract it. Slow is six months... but thats not heating it at all and not filtering beyond a course screen.
In my opinion, honey that takes 9 months or more to crystallize is slow. I've also had honey crystallize in the comb, which is quite fast. (I strain; not filter, and I don't heat my honey beyond 95-degrees.)
Honey is made up of glucose and fructose sugar molecules, along with invertase, which the bees add themselves. What makes honey crystallize faster is a higher glucose to lower fructose ratio. And, like a lot of people have hit upon, most tree nectars are low glucose, while your oil seeds (Canola, rapeseed, sunflower, soybean, etc.) are extremely high in glucose, which cause them to crystallize rapidly.
Harvested 2 supers last year, one is starting to crystalize after 6-7 months other is not...unheated, filtered...I've read that heating will stave off crystalization but the cost is loss of subtle flavor, organic compounds...I can't vouch for that but it makes sense
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