Fermentation of Honey
Lexikon
Honey ferments when yeasts break down the sugars into alcohol and carbon dioxide.
Honey ferments when yeasts break down the sugars into alcohol and carbon dioxide. Yeast spores are present in every honey, only their number varies. Whether they become active depends on three factors: the amount of spores, the storage temperature and, above all, the water content.
The Celle Bee Institute draws clear lines. Above 18.0 percent water content, a honey is extremely at risk of fermentation; above 17.5 percent it is still considered critical. It is safe well below 17.0 percent, better below 16.5 percent. A honey that is too moist can be blended with a drier one.
A second path into fermentation is separation. If coarse crystals sink, fructose and water collect at the top, and the upper layer becomes at risk of fermentation even if the average value was unremarkable. This is promoted by warm storage and poorly sealed containers, since open honey draws water from the air.
Fermentation can be recognized by foam or a separated layer on the surface and by the taste, which is at first fruity and then turns unpleasantly atypical. Fermented honey may no longer be sold. Subsequent drying is not permitted. Prevention means: process promptly, keep the extracting and storage room dry, seal containers tightly and store cool.