Honey fermentation
Honey fermentation is a spoilage process caused by yeasts that are naturally present in honey. Fermentation occurs when honey moisture content is too high (typically above 18.6%) and yeasts become active, converting honey sugars into alcohol and carbon dioxide. Fermented honey has a bubbly appearance, sour taste, and may have an alcoholic odor. Fermentation degrades honey quality, flavor, and marketability. Preventing honey fermentation is crucial for maintaining honey quality and shelf life. High moisture content in honey is the primary factor contributing to fermentation.
- Pasteurization (heating)2
Pasteurization, or heating honey to specific temperatures, can kill yeasts and prevent honey fermentation. Heating honey to 145°F (63°C) for 30 minutes or 160°F (71°C) for a few minutes is typically sufficient to pasteurize it. However, pasteurization can affect honey flavor, aroma, enzymes, and…
📌 diy4/16/2025, 9:22:02 PM
🛠️ Heating equipment, thermometer
- Harvest honey at lower moisture content5
Harvesting honey at a lower moisture content is the most effective preventative measure against honey fermentation. Honey moisture content should be below 18.6% to inhibit yeast activity and prevent fermentation. Beekeepers should use a refractometer to accurately measure honey moisture content…
📌 preventative4/16/2025, 9:22:02 PM
🛠️ Refractometer
- Proper honey storage4
Proper honey storage practices help minimize moisture absorption and prevent honey fermentation. Honey should be stored in airtight containers to prevent it from absorbing moisture from the air. Storage in a cool, dry place further reduces moisture uptake and yeast activity. Avoid storing honey in…
📌 preventative4/16/2025, 9:22:02 PM
🛠️ Airtight containers