Urban beekeeping in New Mexico's largest city.
Fascinating poster. I want to try some of these techniques
Pretty kool Randy thanks for the information.
Great info. Some of our "older" pure honeys (like 5 years old and older) do separate a little. The sugars from the nectar "condense" and the water content left floats to the top. The "water" isn't pure water, but very sweet as well.
I think a lot has to do with the specific nectar "sugar" crystal structures that are unique to each flower species and also to the region. Being that we are in a very low moisture area, our honeys are super viscous. There is still a little water in them as that what helps honey to remain liquid. Pure honey is capped by bees and harvested by humans when it is at least 17% or less water content. Some honeys never crystallize- like tupelo, which being from a swampy area, has higher moisture content than high desert honeys.
It should be noted that most pure and raw honey do crystallize- some faster than others. Crystallization is a natural process which helps honey establish their "infinite shelf life" in that, it never goes bad, or ferments. Crystallized honey was found in Egyptian tombs that was over 3000 years old and was still good!