Honeybee_ Lessons from an Accidental Beekeeper - C. Marina Marchese [59]
CRYSTALLIZED OR GRANULATED HONEY
We’ve all have found a jar of cloudy, coarse granular-looking honey hiding in the back of the cupboard and thought it might be a good time to toss it out. Honey sometimes takes on a semisolid state known as crystallized or granulated honey, but it hasn’t gone bad. Although most honeys will crystallize in time, the crystallization process can be avoided or delayed with proper storage. At room temperature, crystallization can begin within weeks or months. Warm temperatures of 70 to 81°F (21 to 27°C) discourage crystallization. Very warm temperatures that are over 81°F (27°C) reverse crystallization but also degrade the honey by removing valuable enzymes.
Honey is a supersaturated sugar solution out of which the glucose will crystallize in time. This natural phenomenon occurs when glucose, one of three main sugars in honey, loses water and forms a solid crystal. This supersaturated state occurs because there is a more than 70 percent sugar and less than 20 percent water content. Crystallization can also occur when tiny particles of dust, pollen, or even air bubbles act as seeds inside the honey. The honey solution will naturally change to the more stable solid state of crystallization. Tupelo, sage, and sourwood honeys are valued because they almost never crystallize.
CREAMED HONEY
Beekeepers can control the crystallization process to create a mouthwatering, smooth product called creamed, spun, or whipped honey, which is delightful to spread on toast. This type of honey has a pleasant texture and very delicate crystals in it, unlike that coarsely granulated honey in the back of your cabinet. The creaming process starts with pure liquid honey extracted from the comb. First, it is strained through a stainless steel mesh strainer to remove any debris that can cause coarse granulation. Then the honey is heated to 140°F (60°C) for one minute. To prevent overheating, the honey must be stirred constantly. This dissolves any crystals that may be present. Next, a small portion of already finely textured creamed honey is added to the liquid honey. This step is called seeding the honey so the same fine crystals will grow inside the newly heated honey. After being mixed well, the heated honey is placed in a cold room of about 57°F (14°C). Within two weeks the honey should completely crystallize to a luscious, creamy texture. If it is too hard to spread, it should be moved and stored at room temperature until it becomes spreadable. Crystallized honey stored at high temperatures will return to its liquid state, because some of the crystals will dissolve and not form again. Honey appears lighter in color after crystallization.
FERMENTATION
If you’ve ever opened up a jar of honey only to find that it smells a bit like vinegar, it has probably fermented. All honey contains yeast cells. Fermentation occurs when the yeast cells divide and multiply in honey that contains more than 19 percent water. This can occur when a beekeeper removes the honey from the beehive before the bees have completely removed all the excess water from the honey. Or, if you drip some water into a jar of honey by mistake, the next time you open it, there is a chance it will have fermented. Honey also absorbs moisture in humid conditions, which can cause fermentation to begin. Moisture is one of the two archenemies of honey, the other being too much heat.
ORGANIC HONEY
Organic has become a household word, and many people seek out and prefer organic foods and products. Presently, the U.S. Department of Agriculture regulates the labeling of honeys as organic. Among other requirements, it states that the management of honeybees and production of organic honey cannot use chemicals such as pesticides, insecticides, and herbicides. Organic honey