Tobyjug13

it’s not a matter of spare water, there’s a static level of water in the sealed jar, the overall water content therefore can’t change , but when you separate out which was once one uniform liquid into part solid and part liquid, it stands to reason the liquid part has to be higher moisture content than before as the solid will have a much lower moisture level

think I've found the answer here http://beesource.com/resources/usda/honey-composition-and-properties/ while I guess Fermented might not be bad as such, it will change the taste, and I guess a definition of going bad could be fermented

Sorry to bump an old topic, but came across this forum and it looks good! and I still can't find much of an answer to my question... which is.. why does crystallised honey not go bad? as mentioned the moisture content is critical, below 18% seems to be the target for it to have an almost infinite sealed lifespan .. BUT when crystals form they release the water content into the surrounding liquid honey, so you end up with part solid and part liquid honey, the part liquid honey will now be higher in moisture content.. unless we get a "creamed" honey with tiny crystals then the amount of water released I guess is much less by volume due to the size of the crystals .. can anyone shed any light on my conundrum ? thanks in advance