As I interact with customers, the story of the bees that make our honey generate intrigue. I’ve compiled a list of frequently asked questions to share in our learning together. As questions are posed, I’ll try my best to offer explanation. Feel free to submit new questions by commenting on this blog or send us a message on Facebook or email.
- If honey is a different color, does it taste different?
- There are different flavor profiles of honey, as well as aromas and taste. Each jar of honey is a representation of the nectar the bees were bringing in at the time of the honey was made. Each cell of honeycomb could potentially have a different nectar to honey composition. Because the nectar flow varies from early spring, to summer, and through late fall, honey flavor, taste, and aroma will reflect that. So, yes, the different colors of honey can, not only, have unique taste; but also aroma and flavor!
- Why are the honeys different colors?
- Generally speaking, early spring honey (dandelion, clover) is very light in color and gradually darkens through spring and even darker into fall (goldenrod, asters). Honey from fall could be as dark as molasses. The variation in color is often due to the changing flowers that are in bloom at the time the honey is made.
- Why did my honey crystallize?
- Crystallization of honey is often caused by its ratio of glucose to fructose. When nectar (sucrose) is brought into the hive, the house bees transform it into honey (a mixture of glucose and fructose) using enzymes in their stomach. Depending on the nectar gathered, the honey made from it will have a different sugar ratio. Some honeys with higher ratio of glucose tend to crystallize faster. How the honey is extracted, bottled, and stored can also impact the rate of crystallization. Crystallization is a natural process and indicates that what you have is REAL honey.
- What do I do if my honey crystallizes?
- Some people favor crystallized honey because it is spreadable and easier to manage, with less sticky drips. If you’d rather pour it, warming honey can help restructure the sugar crystals in honey making it more liquid, or less viscous. We do not recommend heating your honey in the microwave or on a stove top, but rather in a hot water bath. You can fill a container with warm water ( less than 90 C) and submerge your bottle of honey in it until it softens. Take the lid off of your jar while it sits in the warm bath so that moisture doesn’t condensate inside your jar of honey. Additional moisture in the honey >18%) can lead to increased chances of fermentation. Be sure to keep the lid tight on your honey jar, otherwise. Honey is hydrophilic (attracting of moisture) so you want to try to ensure its moisture stays 17-18% by keeping the lid on.