On 2/3/2019 6:14 PM, Joy Beeson wrote:
> On Sun, 3 Feb 2019 07:28:30 -0600, heyjoe >
> wrote:
>
>> What are your thoughts and experience with your honey turning to sugar?
> An essay on maple-syrup making (citation lost in the mists of time)
> said that syrup must weigh exactly eleven pounds to the gallon. Any
> thinner, and it's likely to spoil. Any thicker, and it will
> crystallize.
>
> Honey weighs twelve pounds to the gallon. It's remarkable that it
> stays fluid as long as it does.
>
Â* If I remember the numbers correctly (I didn't , had to look it up) ,
honey averages around 17% water . Much more and it ferments , much less
and it crystallizes . Ours has never been checked , but neither ferments
nor crystallizes so it must be about right .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !