Crystalized Honey - Foam layer on Top?

[Chip Hankley]

I'm working through the last bit of last year's (2011) honey.

It's pretty crystallized - I have to use a spoon or spatula to get it out of the 5 gallon bucket it is in into a jar. Once in the jar, it seems to separate into different layers, some more liquify, and some crystal, and some that almost seems "fluffy".

If I heat it up to re-liquify, I find that I get a layer of "honey-foam" on top. What does this mean? I was freaking myself out that my honey had fermented, but I don't smell any alcohol smell, and it seems to taste fine.

Thanks for the tips.

[WILLIAM PALMER]

Hi Chip;  Old honey needs to be heated to about 120% to completely liquefy.

             Do not heat above 140 or you will burn and darken the honey.

            The foam on top can be skimmed off and fed back to the bees.   Some of the foam comes from bottling hot honey.  Let it set overnight to cool. Skim off any foam and bottle.

      Some hones are naturally dark and tend to be cloudy, while others ten to be light and clear.  Its all in the floral source.

 

                              Good Luck     William Palmer  East Troy Honey.

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[Dan Curran]

It's just air bubbles. You will know if your honey ferments, most noticeably by the smell.

Dan

[Paul Oliphant]

The foam contains wax, which was in suspension before heating the honey.

Be careful not to over heat and darken the honey. In other words, warm but don't heat.
- Paul