How to Deal with Crystallizing Honey (Large Volume)

Dealing with Crystallizing Honey

Crystallization is caused by the simple precipitation of sugars out of a supersaturated solution. Cooling temps accelerate this, so keep you honey stored somewhere warm (definitely not in the fridge!). The sugar crystals start to bond together, and to each other, and other solids such as pollen particles. But there is nothing wrong with your honey, just warm it up a little and stir it.

I have these buckets of honey stored from my big summer harvest. The honey is starting to crystallize in the bottom of the buckets. So I'm heating it up to hive temp, then agitating with this paint stirrer to try to break up the sugar crystals and reconstitute the honey.

Already in the jars since I've poured it is starting to crystallize again a little. So it's important not to waste the time doing all this until you know you need it in a liquid state, like the day before a market. Also the more times you heat it to reconstitute, the quality can diminish (from what I've read), although I'm not so sure if you are only heating back natural temp anyway.

If you have buckets full of honey like this, it's a great way to whip it back into shape!

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