All my life I've been throwing away new jars of honey because I was told when it starts to get that it was no good even when I bought it up the farm 😭🤦🏽♀️
I just wanted to confirm this was normal. I'm from Europe and bought crystalized honey for first time. It is the best thing I have tasted, Never changing it again
Thank you! I bought bourbon barrel aged honey a few weeks ago and have been taking a spoonful a day and it's been so helpful for sickness and just my overall health and every day its been crystallizing more and more. This was really helpful!
I have 3 jar whit honey cristallized , and i was thinking is not good to consume , amazing video i will try as well just a question i don't have a thermometer to check the water how long the water need to boil? Thank you for sharing
I am assuming that since the cap loosened from the heat, some water was probably introduced into the top of the jar. Maybe a deeper pot would work better, one that is up to the bottom of the cap.
There are other valuable things in honey besides enzymes and I would not summarily assume that honey is not harmed by placing it in fully boiling water without measuring the temperature of the honey along thevway or stirring it to control the temp against the glass. It would be a good idea to limit both the temp and length of time it is being exposed and research what is in honey and at what temp each component part degrades due to exposure heat. While doing this you have to be monitoring the temp of the honey and how long it has remained heated and beyond the limit for safely protecting it from degradation. HINT: If the recommended temp for storage is not above a certain temp, you really have to stop and think when you are heating it in water that is 220+ degrees and leaving it there until it cools.
I am diabetic and love the flavor of honey. I had to give it up. I treat myself to a teaspoon every 3 or 4 months in my tea or on my toast. As a result my tea is two years old. Does honey have an expiration date. Or can I use it indefinitely. When I was in elementary school my best friend was a bee mans daughter. He would have us fill the bee boxes with sheets of wax. Do you know what the sheets and boxes were called. Do people sell honey that is lower glycemic for diabetics.
I got several jars of honey from a coworker woohoo and I never had homemade honey when it started to crystallize I wasn't sure what it was doing so thanks for TH-cam for letting me know that everything was okay and I can get it back liquid
Thank you for the video, still inspiring people in 2022😂 my sister in law brought us a bottle of Nouméa honey, 1kg, in the glass bottle which is pretty much the same as beer/ olive oil bottle, and in February I found it crystallized hard. I tried to soak it in warm water, put it under the sun, and nothing worked. I understand soaking in the boiling water might damage something inside, but within 30 mins, the solid honey has been resurrected. Thank you.
You're welcome! I suspect the heat dissipates throughout the mass of colder honey so even though the water is at boiling temp (and cooling) it doesn't mean the honey on the edge reaches that high temperature or close to it. This would be a good experiment with some carefully placed temperature probes.
I am a starting beekeeper (first year) and i had a couple of jars that had a bit white on top of it. Also some jars with a few wisps of white lines in the honey. Is that also crystallisation? Do i also get that out of the honey by putting it in hot water? Also this: i read that there are beekeepers that find it inappropriate to sell honey with some white in it, because it wouldn't look right or buyers would find it not attractive. What is your point of view on that? To me, it's just normal and natural honey so in my opinion i can sell it. Thanks a lot!
the bubble moves too fast on that (honey)... I usully put it somewhere a little bit warm, should not be more than +35 celcius. And after a while if it crystallizes a bit again put it back on same warm place again.
It will be the original consistency. The composition of the honey hasn't changed, just the physical state. It can and will recrystallize over time. We haven't changed the ratio of sugar to water.
All one has to do if it is put honey in a car on a hot day and it will turn back to liquid form. I do this all the time, because I have more honey then I can use or sell and what I have left over crystallizes.
After you fix the crystallizing issue, how long would one expect Honey to go before it crystallizes again? Does this length of time remain consistent or does it decrease with continued decrystallizing practices?
My observation is that if the decrystallization isn’t done fully that it will recrystallize rapidly. Seed crystals help the process along, along with cool temperatures
I have a question I just bought few jars of honey from a local farmer and one jar I kept in the kitchen where is warm ( around 78 degrees) and the rest of I have put them in a cooler room. Those are looking very clear and the one from the kitchen it’s crystalline. I was surprised. Then it’s better to keep the honey in a cooler room?Thank you.
Are all the honeys from the same nectar sources? Warmer is going to want to crystallize less. 55 degrees is the optimal temperature for crystallizing honey. (Strangely, frozen honey doesn't crystallize...)
Hi Todd, thanks for your video, I was searching for a specific answer to why my raw wildflower honey separated (white solid portion on bottom, and a much darker thinner liquid on top). Should I re-mix the 2 ? I live in a very hot zone (Arizona), and have not been using the honey for a few weeks, so it has sat dormant for a bit. Can you comment on whether everything is ok to still eat it?
The honey is fine. It's just the two types of sugar have separated. If it's in a glass jar just boil a pan of water, remove the heat, then put the jar in the hot water and it will melt the crystals.
You can heat honey very carefully and gently and preserve the enzymes. My understanding is past 100 degrees F and then you start to lose the enzymes in raw honey.
There is nothing to "resolve". Honey crystalizes and that's the way it is. You can still use it and spread it on bread for example, it's not like it becomes hard as a rock. When I first moved to the US and saw only heavily processed honey in stores, the little plastic bears with honey that always stays liquidy, I could not believe it. Thankfully, now, you can find raw organic honey.
Awesome video!! But some notes and alternatives for people going through the comments. He said this but to reiterate, never ever do it in the microwave, and I wouldn't suggest doing so even if it's in glass because I've had glass crack and/or break in the microwave before. a) Stove; Transfer the honey out of a plastic container into a jar. Boil water but then remove the pan from the burner and put the jar of honey in the pan with the lid removed. And then like this good sir did you can repeat the process if it's not decrystallized enough. b) Or if you don't want to transfer honey out of the container you can try setting the container in a glass bowl and filling the bowl with hot tap water (not boiling because the plastic will react badly) c) You can do option b) with a crockpot, too. In this case set a plastic or jar container (without the lid) in the crock pot and fill it about 3/4's of the way with water (low enough to ensure water won't run into the honey container). Set the crockpot on warm or at the lowest setting. I would suggest using a glass jar, but so long as the temperature doesn't go above 120 degrees farenheit (48 degrees celsius), then plastic is fine (going higher than 120/48 degrees could cause the plastic to respond negatively). There's stuff in more detail a bit here: www.lincolnlandbeekeepers.com/uploads/1/0/6/4/10649295/how_to_decrystalize_honey.pdf
The best way to restore crystalized honey to it's liquid form when it is in a plastic bottle, is to first select an appropriate sized pan for the size of the honey container, so that the WARM, NOT HOT, water will displace up the sides or the container at least more than have way when you place it in the water. VERY important, is to place a steamer basket with the center post removed in the bottom of the pan. This keeps the honey container, and the bottom portion of the honey from being in direct contact with the hot bottom the pan. Keep the water at a WARM temperature ONLY. It should be at temperature that you can put you fingers in and it will just feel like really warm hand-wash water, NOT SO HOT THAT IT IS PAINFUL OR UNCOMFORTABLE ON YOUR FINGERS ! Note: a very large container of completely crystallized honey will need to be kept in this warm water for several hours, in order to restore it to liquid form without getting it so hot that the beneficial enzymes are harmed or destroyed.
I tried this with natural honey that crystallized. Left it boiling at high temperatures for over 20 minutes. can you assure me that this is safe to eat, because I now read that its dangerous to boil honey. Although I assume they're talking about boiling it when its outside of the jar because of water vaporizing from the honey, leaving only sugar...
Edwin don’t boil the honey - boil the water and turn off the heat and then put the jar in the hot water. The honey won’t get to that high temperature but it will heat enough to melt the crystals.
I’ve heard you should not go above 140° or it will destroy the nutritious enzymes that honey provides and boiling water is supposed to be above 200°, I would also think that if it was in your trunk, it would probably also get above 140°…
Im glad to have seen this video. I make it a point to source out real honey and I almost thought afew brands that said real, were fake bcus they crystalized and I thought it was from being fake honey. Now that I know, im happier to even use the hardened honey. 👍😸🐝
I’ve often wondered, being that honey is technically a solution, of various components, is it possible for stratification of your “solutes” within the batching vessel if they don’t remain thoroughly mixed? If this is possible, quite often you should see a certain portion of your bottled product precipitate sugars quite thoroughly and the final bottles precipitate much less, if at all, as your “solvent” should be less dense and on top and the last to pour up. I’m assuming much with this scenario, but still I wonder if what I’m describing is something to consider for consistent product QA/QC
I got honey from costco and it was fine but then it turned out like that. Can I turn it back to a liquid? Its in a plastic bottle. Sorry if you said so in the video, I didnt watch/listen.
The question is what happens to honey's enzym when it's heat up?? Does it damage the enzym? Which is essenstial to honey? In what degree of hot water and how long? Like u said we don't want to damage the enzym
"A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a container's sides, is formed by air bubbles trapped during the bottling process." - wikipedia (Honey) There is no mention about any mixtures.
Honey is a supersaturated solution of sugar in water so they both can crystallize. Raw honey is more likely to do so because it contains all the tiny bits of wax and pollen that provides seeds for crystallization to occur. But the type of nectar collected influences the concentration of sugar that will crystallize. So it depends!
You said not all honeys will crystallize. Actually yes they will. The reason why it might not would be because it went through a stage of filtration and processing. But natural, unpasteurized, raw honey will go from a syrup like consistency to a crystallized form. All honeys start off with the syrup like texture first. The crystallization just exhibits its most likely older then the other one. Still good just has had time to sit and settle
Real honey will eventually crystallize sooner or later - apologies if I misstated it. Some will crystallize rapidly and some very slowly, depending on how much glucose is in the nectar. Raspberry has high glucose so sellers will just cream it and beat Mother Nature to the punch.
Todd Justman ok thanks for the clarification. I just bought some raw honey from a Whole Foods store and the staff aren’t very informed about what it is they even carry lol. So I have to go home and watch videos and research on my own. I had purchased a honey I bought from the Whole Foods store and just called the number on the jar and spoke with the family that sells it since no one knew in the store. There’s so much information out there sometimes I get confused but ur video made sense it just confused me especially after I’ve read other articles. I love trying different honeys, I’m like Winnie the poooh I can just eat it with a spoon straight from the jar. How can I purchase this honey?
Nonya Bigness Go on Justmanhoney.com - I have a “contact us “ form you can fill out. I’ll add you to my mailing list when I announce when I have honey available.
It will crytalize fast in fridge. I believe when it's around 50 degrees causes it to crystalize the fastest. If you are trying to preserve it long term the freezer is actually best. If you are going to use it within a year I would just store it room temperature. Hope this helps.
I end up with mine that I can't get it out of the container, it's solid like a stone! I placed it in hot water and sure enough it went back to runny and clear but as soon as it went cold, solid again! I can't even get it out with a knife out of a jar!
I think when we reheat it, we do it just enough to make it run, but not enough to remove the seed crystals, which makes it recrystallize quickly. One approach is to heat it thoroughly. Another counterintuitive approach is to freeze the honey afterwards which stops the crystallization. For me I just end up reheating it as needed.
The problem with this method is that using boiling water alot of the nutrients and enzymes are being erradicated in your process of decrystallization. U dont wanna heat it up beyond 100 degrees (FARENHEIT....cause this is america):) to maintain the maximum health benefits the honey contains...
You can place it on the top rack of a dishwasher, or on a sunny day when your car gets really warm, on the front seat. If you really care about the enzymes you probably shouldn't use the dishwasher method - I don't know how hot it gets inside there. But it is amazingly effective!
You shouldnt heat honey in temperature which exideed 50 Celzia grades. Other wise the all heading and super healthy stuff will be destrojed from it. Remer max 50 celzia grades ;)
I would imagine no. No more than there's a limit to how many times you can freeze the same water. It's a transition from liquid to solid. If you apply too much heat you could be destroying enzymes though.
Yes heating as well as long storage causes a build up of Hydroxymethylfurfural (HMF). Once it reaches a certain level it becomes toxic to bees and cannot be fed back. To sell honey the HMF levels cannot be too high and are usually tested for levels in most countries. I have some of my own from 30 years ago which would be toxic to the bees but perfectly fine for home consumption.
Nice movie, thanks for sharing. Some stupid people here whining at the man for not cutting to THEIR chase on the re-heating part. It's all in the title - ''Why honey crystallizes...'' ... and now you know more than you did before. And it probably didn't hurt.
Yes, I want to know the "why", but this guy mumbles, and his recording volume was too low (I turn my external speaker volume to the maximum, and I still can hardly hear him.) I am going elsewhere (another vid) to learn why. Thanks but no thanks ... just wasted almost 7.5 minutes here (plus the time to type up this post!)
This is helpful but way longer than it should be. Crystalized honey? Boil some water turn heat off place bottle inside. Let the water go cool down to the touch. Including some warning regarding the material af the bottle etc. 2 minutes video tops.
honey barely has water.. as a "beekeeper" you should probably know that.. also, as a "beekeeper" you should also know that heating up honey destroys it's healthy qualities and leaves you with sugar syrup.
Slight Nature I think I referred to the percentage of water in honey. And although common knowledge says heating honey destroys enzymes I didn’t find a single source that indicated the temperature that this happens at. Also the point of heating honey gently is to keep honey near the temperature of the normal hive (about 95 F).
Hi Todd, I was able to find this info so hope everyone finds it useful: At what temperature does honey have to be heated too, too destroy the health benefits for humans? Honey should not be heated rapidly, over direct heat. Basically, the hotter you heat it, the more potential for reducing nutritional value. Excessive heat can have detrimental effects on the nutritional value of honey. Heating up to 37°C (98.6 F) causes loss of nearly 200 components, part of which are antibacterial. Heating up to 40°C (104 F) destroys invertase, an important enzyme. Heating up to 50°C (122 F) for more than 48 hrs. turns the honey into caramel (the most valuable honey sugars become analogous to sugar). Heating honey higher than 140 degrees F for more than 2 hours will cause rapid degradation. Heating honey higher than 160 for any time period will cause rapid degradation and caramelization. Generally any larger temperature fluctuation (10°C is ideal for preservation of ripe honey) causes decay. -John Skinner, University of Tennessee bee-health.extension.org/at-what-temperature-does-honey-have-to-be-heated-too-too-destroy-the-health-benefits-for-humans/
Hi, it does not just kill all the plusses of the honey it makes it dangerous for the health! An explanation, while you heat the honey above the temperature of 70 degrees it releases hydroxymethylfurfural which is harmful to the health.
at 4:10 he begins to show you how to resolve crystallization.
Thank you!!!! :) The nerve of this guy and his honey!!! :P
Just destroyed every health benefit of the honey.
Leticia Gerardo Holy crap that's A LOT FILLER! I wouldn't boil it though. Someone else showed using a warm tap water bath. Do that.
Thank you! waaay to much filler
@@rondavis2791 His bottles were sealed before hardening. Maybe all the water evaporated out of your honey?
All my life I've been throwing away new jars of honey because I was told when it starts to get that it was no good even when I bought it up the farm 😭🤦🏽♀️
I just wanted to confirm this was normal. I'm from Europe and bought crystalized honey for first time. It is the best thing I have tasted, Never changing it again
Me too. More like candy.
I actually prefer crystalized honey over smooth honey.
I dont know how to crystalize it quicker, i liked it like that
Me too. I don't want hone that was messed with.
We call it set honey in the uk. I have always preferred it. Cant beat honey on fresh bread toast in the winter.
Thanks! Very informative, exactly what this homeschooling mom was looking for.
Thank you very much for the great information. It’s truly appreciated.
Thank you! I bought bourbon barrel aged honey a few weeks ago and have been taking a spoonful a day and it's been so helpful for sickness and just my overall health and every day its been crystallizing more and more. This was really helpful!
Thank you! Very helpful!
I have 3 jar whit honey cristallized , and i was thinking is not good to consume , amazing video i will try as well just a question i don't have a thermometer to check the water how long the water need to boil? Thank you for sharing
I am assuming that since the cap loosened from the heat, some water was probably introduced into the top of the jar. Maybe a deeper pot would work better, one that is up to the bottom of the cap.
There are other valuable things in honey besides enzymes and I would not summarily assume that honey is not harmed by placing it in fully boiling water without measuring the temperature of the honey along thevway or stirring it to control the temp against the glass. It would be a good idea to limit both the temp and length of time it is being exposed and research what is in honey and at what temp each component part degrades due to exposure heat. While doing this you have to be monitoring the temp of the honey and how long it has remained heated and beyond the limit for safely protecting it from degradation. HINT: If the recommended temp for storage is not above a certain temp, you really have to stop and think when you are heating it in water that is 220+ degrees and leaving it there until it cools.
I am diabetic and love the flavor of honey. I had to give it up. I treat myself to a teaspoon every 3 or 4 months in my tea or on my toast. As a result my tea is two years old. Does honey have an expiration date. Or can I use it indefinitely. When I was in elementary school my best friend was a bee mans daughter. He would have us fill the bee boxes with sheets of wax. Do you know what the sheets and boxes were called. Do people sell honey that is lower glycemic for diabetics.
I usually leave it out in the sun,
thank you great guide for local bee keeper🙏🙏🙏
Thanks for this video. I just decided to dig my spoon in grab some for my tea. 🥰
Thanks for this my father in law put a bottle in the refrigerator for whatever reason I don't know so thanks for this
I got several jars of honey from a coworker woohoo and I never had homemade honey when it started to crystallize I wasn't sure what it was doing so thanks for TH-cam for letting me know that everything was okay and I can get it back liquid
Once you've had real honey you'll never go back! Enjoy!
I'm surprised you did that because I was thinking the glass would break from the heat.
It is plastic ....
Thank you for the video, still inspiring people in 2022😂 my sister in law brought us a bottle of Nouméa honey, 1kg, in the glass bottle which is pretty much the same as beer/ olive oil bottle, and in February I found it crystallized hard. I tried to soak it in warm water, put it under the sun, and nothing worked. I understand soaking in the boiling water might damage something inside, but within 30 mins, the solid honey has been resurrected. Thank you.
You're welcome! I suspect the heat dissipates throughout the mass of colder honey so even though the water is at boiling temp (and cooling) it doesn't mean the honey on the edge reaches that high temperature or close to it. This would be a good experiment with some carefully placed temperature probes.
I am a starting beekeeper (first year) and i had a couple of jars that had a bit white on top of it. Also some jars with a few wisps of white lines in the honey. Is that also crystallisation? Do i also get that out of the honey by putting it in hot water? Also this: i read that there are beekeepers that find it inappropriate to sell honey with some white in it, because it wouldn't look right or buyers would find it not attractive. What is your point of view on that? To me, it's just normal and natural honey so in my opinion i can sell it. Thanks a lot!
That white stuff is tiny particulates of wax. When I was first taught they told us to remove it but now I leave it in so people know it’s real honey.
Can honey go bad? I found a jar a few years old that's crystallized and not sure if I can eat it
the bubble moves too fast on that (honey)... I usully put it somewhere a little bit warm, should not be more than +35 celcius. And after a while if it crystallizes a bit again put it back on same warm place again.
not be more than +38 celcius.
now, when you decrystalize the honey, will it return to its original consistency? or will it be more runny?
It will be the original consistency. The composition of the honey hasn't changed, just the physical state. It can and will recrystallize over time. We haven't changed the ratio of sugar to water.
Thanks for asking that I was wondering the same thing
is that a glass jar? Mine is in a glass jar and I am trying to see if I can put the glass jar in the hot water like that
Does it work for sugar too?
All one has to do if it is put honey in a car on a hot day and it will turn back to liquid form. I do this all the time, because I have more honey then I can use or sell and what I have left over crystallizes.
how much the room temperature to crystalize like that.
Just in case somone needs honey LOL !
Warm tap water for a little while will do.
True
After you fix the crystallizing issue, how long would one expect Honey to go before it crystallizes again? Does this length of time remain consistent or does it decrease with continued decrystallizing practices?
My observation is that if the decrystallization isn’t done fully that it will recrystallize rapidly. Seed crystals help the process along, along with cool temperatures
Thank you!
I have a question I just bought few jars of honey from a local farmer and one jar I kept in the kitchen where is warm ( around 78 degrees) and the rest of I have put them in a cooler room. Those are looking very clear and the one from the kitchen it’s crystalline. I was surprised. Then it’s better to keep the honey in a cooler room?Thank you.
Are all the honeys from the same nectar sources? Warmer is going to want to crystallize less. 55 degrees is the optimal temperature for crystallizing honey. (Strangely, frozen honey doesn't crystallize...)
Hi Todd, thanks for your video, I was searching for a specific answer to why my raw wildflower honey separated (white solid portion on bottom, and a much darker thinner liquid on top). Should I re-mix the 2 ? I live in a very hot zone (Arizona), and have not been using the honey for a few weeks, so it has sat dormant for a bit. Can you comment on whether everything is ok to still eat it?
The honey is fine. It's just the two types of sugar have separated. If it's in a glass jar just boil a pan of water, remove the heat, then put the jar in the hot water and it will melt the crystals.
Don't use that honey, pure honey never get crystal it will get crystal only after mixing sugar syrup in honey
@@King_Maker989 I disagreed please say the store
@@King_Maker989pure honey do solidify dear
It is wrong , the wrost thing heating the honey becouse honey loses every benefits and enzymes
I'm great you from iraq 😊
You can heat honey very carefully and gently and preserve the enzymes. My understanding is past 100 degrees F and then you start to lose the enzymes in raw honey.
Kopq Kop yep
Kopq
Kopq Kop So if its under 100 degrees , can you repeat that process and keep it "intact forever" ? .
So how do u do it
There is nothing to "resolve". Honey crystalizes and that's the way it is. You can still use it and spread it on bread for example, it's not like it becomes hard as a rock. When I first moved to the US and saw only heavily processed honey in stores, the little plastic bears with honey that always stays liquidy, I could not believe it. Thankfully, now, you can find raw organic honey.
By doing this, will honey loses it properties?
Why does the honey stay clear in supermarkets? In my local shop the honey is even kept near the fridge section!
Awesome video!! But some notes and alternatives for people going through the comments.
He said this but to reiterate, never ever do it in the microwave, and I wouldn't suggest doing so even if it's in glass because I've had glass crack and/or break in the microwave before.
a) Stove; Transfer the honey out of a plastic container into a jar. Boil water but then remove the pan from the burner and put the jar of honey in the pan with the lid removed. And then like this good sir did you can repeat the process if it's not decrystallized enough.
b) Or if you don't want to transfer honey out of the container you can try setting the container in a glass bowl and filling the bowl with hot tap water (not boiling because the plastic will react badly)
c) You can do option b) with a crockpot, too. In this case set a plastic or jar container (without the lid) in the crock pot and fill it about 3/4's of the way with water (low enough to ensure water won't run into the honey container). Set the crockpot on warm or at the lowest setting. I would suggest using a glass jar, but so long as the temperature doesn't go above 120 degrees farenheit (48 degrees celsius), then plastic is fine (going higher than 120/48 degrees could cause the plastic to respond negatively).
There's stuff in more detail a bit here: www.lincolnlandbeekeepers.com/uploads/1/0/6/4/10649295/how_to_decrystalize_honey.pdf
You missed the point altogether
Thanks Todd :)
The best way to restore crystalized honey to it's liquid form when it is in a plastic bottle, is to first select an appropriate sized pan for the size of the honey container, so that the WARM, NOT HOT, water will displace up the sides or the container at least more than have way when you place it in the water. VERY important, is to place a steamer basket with the center post removed in the bottom of the pan. This keeps the honey container, and the bottom portion of the honey from being in direct contact with the hot bottom the pan. Keep the water at a WARM temperature ONLY. It should be at temperature that you can put you fingers in and it will just feel like really warm hand-wash water, NOT SO HOT THAT IT IS PAINFUL OR UNCOMFORTABLE ON YOUR FINGERS ! Note: a very large container of completely crystallized honey will need to be kept in this warm water for several hours, in order to restore it to liquid form without getting it so hot that the beneficial enzymes are harmed or destroyed.
I tried this with natural honey that crystallized. Left it boiling at high temperatures for over 20 minutes. can you assure me that this is safe to eat, because I now read that its dangerous to boil honey. Although I assume they're talking about boiling it when its outside of the jar because of water vaporizing from the honey, leaving only sugar...
Edwin don’t boil the honey - boil the water and turn off the heat and then put the jar in the hot water. The honey won’t get to that high temperature but it will heat enough to melt the crystals.
I don't mind, plus it means it's 100% real natural honey.
I’ve heard you should not go above 140° or it will destroy the nutritious enzymes that honey provides and boiling water is supposed to be above 200°, I would also think that if it was in your trunk, it would probably also get above 140°…
Thank you
Im glad to have seen this video. I make it a point to source out real honey and I almost thought afew brands that said real, were fake bcus they crystalized and I thought it was from being fake honey. Now that I know, im happier to even use the hardened honey. 👍😸🐝
I’ve often wondered, being that honey is technically a solution, of various components, is it possible for stratification of your “solutes” within the batching vessel if they don’t remain thoroughly mixed? If this is possible, quite often you should see a certain portion of your bottled product precipitate sugars quite thoroughly and the final bottles precipitate much less, if at all, as your “solvent” should be less dense and on top and the last to pour up. I’m assuming much with this scenario, but still I wonder if what I’m describing is something to consider for consistent product QA/QC
I got honey from costco and it was fine but then it turned out like that. Can I turn it back to a liquid? Its in a plastic bottle. Sorry if you said so in the video, I didnt watch/listen.
Can you warm it up like that to melt it a few times 76660
I like the crystallized texture
My sister n law gave me two huge jars of crystallized honey. I prefer it over the traditional honey. Seems to be more potent.
But I like the crystals in honey...
The question is what happens to honey's enzym when it's heat up?? Does it damage the enzym? Which is essenstial to honey? In what degree of hot water and how long? Like u said we don't want to damage the enzym
Hello sir. Why a white foam start up in honey bottle please. So is the honey still good . Thanks
That is not pure honey it's the mixture of sugar syrup
"A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a container's sides, is formed by air bubbles trapped during the bottling process." - wikipedia (Honey)
There is no mention about any mixtures.
Thanks it worked
Did it crystalize again?
Can you keep it from crystallizing or going back to that form
I heard keeping it in sunlight might help
Can u eat it when it’s like that without heating it ??
Yup of course!
i want to ask that is pure honey also crystallized or impure honey does that?
Honey is a supersaturated solution of sugar in water so they both can crystallize. Raw honey is more likely to do so because it contains all the tiny bits of wax and pollen that provides seeds for crystallization to occur. But the type of nectar collected influences the concentration of sugar that will crystallize. So it depends!
You said not all honeys will crystallize. Actually yes they will. The reason why it might not would be because it went through a stage of filtration and processing. But natural, unpasteurized, raw honey will go from a syrup like consistency to a crystallized form. All honeys start off with the syrup like texture first. The crystallization just exhibits its most likely older then the other one. Still good just has had time to sit and settle
Real honey will eventually crystallize sooner or later - apologies if I misstated it. Some will crystallize rapidly and some very slowly, depending on how much glucose is in the nectar. Raspberry has high glucose so sellers will just cream it and beat Mother Nature to the punch.
Todd Justman ok thanks for the clarification. I just bought some raw honey from a Whole Foods store and the staff aren’t very informed about what it is they even carry lol. So I have to go home and watch videos and research on my own. I had purchased a honey I bought from the Whole Foods store and just called the number on the jar and spoke with the family that sells it since no one knew in the store. There’s so much information out there sometimes I get confused but ur video made sense it just confused me especially after I’ve read other articles. I love trying different honeys, I’m like Winnie the poooh I can just eat it with a spoon straight from the jar. How can I purchase this honey?
Nonya Bigness Go on Justmanhoney.com - I have a “contact us “ form you can fill out. I’ll add you to my mailing list when I announce when I have honey available.
My honey did this in my cabinet
After it crystallizes if you leave it out in the sun the sun will naturally dissolve it back or not hurt the honey or the enzymes.
Thanks for this video! The honey I buy crystallizes and I always wondered why.
Where do you get tor glass honey bottles from?
Lots of places. Betterbee, Dadant are big suppliers. Napoleon Bee Supply in Michigan is great!
do you sell your honey? if so how can i get in contact with you to buy.
I know this coz the percentage of gulucose higher than the sukrosa it's pure natural and honey tendence to crystalize, some of them
Would it be ok if my container is plastic
Plastic isn't a good idea for reheating using boiling water - I did it and found my plastic bottle to have been warped by the heat.
Thanks
the honey I use is of red colour...is it healthy??
The color of honey will most likely vary based on the type of bee that produces it, and the source of the nectar the bee uses
Thank you for Sharing
It is okey to put honey in the refrigerator? Does it lose any of its benefit?
It will crytalize fast in fridge. I believe when it's around 50 degrees causes it to crystalize the fastest. If you are trying to preserve it long term the freezer is actually best. If you are going to use it within a year I would just store it room temperature. Hope this helps.
Our honey is like brand new again. Thanks
I would prefer to buy crystallized honey at the supermarket because it’s one of the indicators that says the honey is not fake
I end up with mine that I can't get it out of the container, it's solid like a stone! I placed it in hot water and sure enough it went back to runny and clear but as soon as it went cold, solid again! I can't even get it out with a knife out of a jar!
I think when we reheat it, we do it just enough to make it run, but not enough to remove the seed crystals, which makes it recrystallize quickly. One approach is to heat it thoroughly. Another counterintuitive approach is to freeze the honey afterwards which stops the crystallization. For me I just end up reheating it as needed.
Please remember to not cool glass too quickly, some bottles will pop.
The problem with this method is that using boiling water alot of the nutrients and enzymes are being erradicated in your process of decrystallization. U dont wanna heat it up beyond 100 degrees (FARENHEIT....cause this is america):) to maintain the maximum health benefits the honey contains...
my honey is in a plastic container any recommendations on how to decrystallize the honey
Greginda11 I have the same problem
CrazedCanuck transfer it to a glass jar?? Lol there are always mason jars for sale for like $1 at arts n craft stores
CrazedCanuck wait nvm I'm stupid
You can place it on the top rack of a dishwasher, or on a sunny day when your car gets really warm, on the front seat. If you really care about the enzymes you probably shouldn't use the dishwasher method - I don't know how hot it gets inside there. But it is amazingly effective!
Make sure no water gets in the jar! What about using a double boiler to soften it?
crystallized honey tastes best tho
No
@@mrmir8914 YES!!
Can you place it in the microwave?
Plastic not a good idea. Glass is ok, just use very little power. The high heat generated won’t be good for enzymes.
if you heat the honey over 105°F/40°C you destroy the enzymes and make the honey much less healthy.
Tom 😎
You shouldnt heat honey in temperature which exideed 50 Celzia grades. Other wise the all heading and super healthy stuff will be destrojed from it. Remer max 50 celzia grades ;)
will it recrystallize?
Yes it will and faster if you don’t melt all the crystals.
Thanks for posting. Everyone else if you skip to 4:57 you can skip the history lesson.
I just throw them in the microwave.. is that wrong? 🤔
Can i eat if without boiling it?? 🙄
Manuel Alanis You don’t want to boil it! Just heat it.
i tried this method but then after a couple of minutes the honey is completley crystallize again
Thats not real
is there a limit to how many times you can reliquify your honey?
I would imagine no. No more than there's a limit to how many times you can freeze the same water. It's a transition from liquid to solid. If you apply too much heat you could be destroying enzymes though.
Theoretically no - would be the same as freezing and thawing water I suppose. No idea how that would influence taste or enzyme content.
Yes heating as well as long storage causes a build up of Hydroxymethylfurfural (HMF). Once it reaches a certain level it becomes toxic to bees and cannot be fed back. To sell honey the HMF levels cannot be too high and are usually tested for levels in most countries. I have some of my own from 30 years ago which would be toxic to the bees but perfectly fine for home consumption.
I just did this with a crock pot. It took almost three hours.
Nice movie, thanks for sharing.
Some stupid people here whining at the man for not cutting to THEIR chase on the re-heating part.
It's all in the title - ''Why honey crystallizes...''
... and now you know more than you did before. And it probably didn't hurt.
Yes, I want to know the "why", but this guy mumbles, and his recording volume was too low (I turn my external speaker volume to the maximum, and I still can hardly hear him.) I am going elsewhere (another vid) to learn why. Thanks but no thanks ... just wasted almost 7.5 minutes here (plus the time to type up this post!)
Must be at room temperature so it wont crystallize.
I just put mine near the fireplace fixes it
by removing the lid you allow the excess moisture trapped in the honey to escape and it usually wont recrystalize.
Honey must not be heated as after heating its medicinal properties gets vanished
30 or 40 degree not more
This is helpful but way longer than it should be. Crystalized honey? Boil some water turn heat off place bottle inside. Let the water go cool down to the touch. Including some warning regarding the material af the bottle etc. 2 minutes video tops.
Seeing you add that jar to boiling water was painful to watch! Warm water, never hot if you want to retain the wonderful enzymes
Skip to 4:12 if you just want to know how to get your honey back to normal
Won't it just cool and recrystallize?
It will eventually. How fast depends on how many of the crystals you melt. If you leave more seed crystals behind it will recrystallize fast.
good
Not a good idea to put glass into boiling water on a stove, it might shatter.
Sit the jar on top of your gas stove!! NOT rocket science. The very low heat from the stove keeps your honey fresh and easily usable.
honey barely has water.. as a "beekeeper" you should probably know that.. also, as a "beekeeper" you should also know that heating up honey destroys it's healthy qualities and leaves you with sugar syrup.
Slight Nature I think I referred to the percentage of water in honey. And although common knowledge says heating honey destroys enzymes I didn’t find a single source that indicated the temperature that this happens at. Also the point of heating honey gently is to keep honey near the temperature of the normal hive (about 95 F).
Hi Todd, I was able to find this info so hope everyone finds it useful:
At what temperature does honey have to be heated too, too destroy the health benefits for humans?
Honey should not be heated rapidly, over direct heat. Basically, the hotter you heat it, the more potential for reducing nutritional value. Excessive heat can have detrimental effects on the nutritional value of honey. Heating up to 37°C (98.6 F) causes loss of nearly 200 components, part of which are antibacterial. Heating up to 40°C (104 F) destroys invertase, an important enzyme. Heating up to 50°C (122 F) for more than 48 hrs. turns the honey into caramel (the most valuable honey sugars become analogous to sugar). Heating honey higher than 140 degrees F for more than 2 hours will cause rapid degradation. Heating honey higher than 160 for any time period will cause rapid degradation and caramelization. Generally any larger temperature fluctuation (10°C is ideal for preservation of ripe honey) causes decay.
-John Skinner, University of Tennessee
bee-health.extension.org/at-what-temperature-does-honey-have-to-be-heated-too-too-destroy-the-health-benefits-for-humans/
Hi, it does not just kill all the plusses of the honey it makes it dangerous for the health! An explanation, while you heat the honey above the temperature of 70 degrees it releases hydroxymethylfurfural which is harmful to the health.
Yerlan Iskakov honey is naturally inside the hive well above 70 deg Fahrenheit- perhaps you’re thinking Celsius?