Crystallization
Crystallization
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Honey crystallization actually says a lot about the quality of your honey. Raw, natural, and unadulterated honey is prone to crystallization.
We are often asked about why raw honey crystalizes and why some crystalizes much faster than others. The timelines can be incredibly different, even in the same bee yard within the same calendar year. For instance, honey that we harvested in June was perfectly clear for many months while honey harvested from the same yard in August crystallized in a couple weeks. We are talking about raw honey and not most of the stuff you find at the grocery store. Much of that has been pasteurized, filtered, and generally messed with to the point that it is a far cry from what the bees worked so hard on.
There are some great articles about crystallization, such as from The Tasting Table and Bee Culture Magazine. These are summarized below for those that are a little less patient, like me.
Key factors in honey crystallization:
Sugar content, which is dictated by the floral (nectar) source
Particles
Temperature
Bees process nectar to make it suitable for long term storage, removing water from it such that it is around 38% fructose, 32% glucose and 17% water, depending on the source of the nectar. Different flowers lead to different percentages, which impacts crystallization. The more glucose, the faster crystallization sets in. The more fructose, the slower it will crystallize. Honey with less than 30% glucose tends to resist crystallization. Also, low water content is critical to prevent fermentation, but it encourages crystallization.
There is so much glucose dissolved in the solution that it becomes supersaturated, which encourages the glucose molecules to form crystals. Each crystal just needs a starting point to act as a foundation to form on, such as a grain of pollen, speck of beeswax, bits or propolis, or even an air bubble. Raw honey of course contains lots of these beneficial particles, but the higher the content of this good stuff, the more likely your honey will crystallize.
Temperature is also a big factor that affects crystallization.
At 39 deg F or lower, the glucose molecules are too cold and simply don’t have enough energy to form crystals. However, once that frozen honey is thawed it may crystalize rapidly.
Between 39 and about 60 deg F crystals form easily, so don’t store it in your garage or basement.
At 77 deg F or more it is easier for the honey to stay in liquid form.
Your raw honey will crystalize eventually. Keep it at room temperature to help slow the process. Some people of course prefer it crystalized, but if you don’t simply see our instructions for safely re-liquefying it. Raw honey is awesome, no matter your preferred consistency.
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