What happens to original honey when it is refrigerated?
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Yes, pure honey will readily crystallise below temperatures of 65f. There are a few rare exceptions, most notably Tupelo honey (gathered from the black gum tree - Nyssa sylvatica) which has higher levels of maltose which will inhibit the natural crystallisation. Once a seed crystal exists, the crystallisation will become more and more rapid. In order to liquify it, you'll want to put the honey in a glass jar (if it's not already in one) and put that in a pan of warm water at about 110f to 115f, over time (hours) it will slowly liquify. If you have a sous vide setup, this works remarkably for this purpose. You can go warmer to speed it up, but the closer you get to 140f, the more delicate notes and flavours are affected In the honey, which is especially important if you're liquifying a high value honey like sourwood.
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Yes, pure honey will readily crystallise below temperatures of 65f. There are a few rare exceptions, most notably Tupelo honey (gathered from the black gum tree - Nyssa sylvatica) which has higher levels of maltose which will inhibit the natural crystallisation. Once a seed crystal exists, the crystallisation will become more and more rapid. In order to liquify it, you'll want to put the honey in a glass jar (if it's not already in one) and put that in a pan of warm water at about 110f to 115f, over time (hours) it will slowly liquify. If you have a sous vide setup, this works remarkably for this purpose. You can go warmer to speed it up, but the closer you get to 140f, the more delicate notes and flavours are affected In the honey, which is especially important if you're liquifying a high value honey like sourwood.
Thank You
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