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Old 05.12.2020, 15:11
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Re: is this honey normal?

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I've never had honey I would call "sour". I am a fan of honey and have tasted many, many kinds from all over the place. Honey can have very different tastes and textures depending on how (or if) it's processed and what the bees consume.

I remember trying an arbutus honey from Corsica. It was a taste I would say was sort of bitter, not quite sour, and not something I liked. It hadn't fermented, it was just very different.

My general rule -if it's not pleasant to eat, then don't eat it.
This. I've tried honey that was bitter(ish) but never sour. Chestnut honey is notoriously bitter (sort of), but also healthier and more expensive. My favourite used to be acacia honey because I think it is an acquired taste, in my home country this was the most popular, but now I like more rapeseed honey and even chestnut honey.
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  #22  
Old 05.12.2020, 15:56
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Re: is this honey normal?

Hi Folks,

A friend mine gave me a honey pot from his ďproductionĒ, he told
Me thatís the bees or the honey is from
Eucalyptus...

Indeed the taste is very eucalyptus. Itís pure honey and I guess to be crystallized itís related to the fact to be pure. I donít know.ĎIím not on this busines, I just like the honeybee and itís good for me
Health.

Anyway, I took two photos.ĎIím sorry I donít know how to attach it.


https://ibb.co/y5w7114
https://ibb.co/BwmqVWD
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  #23  
Old 05.12.2020, 19:16
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Re: is this honey normal?

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Hi food experts
wish to have your opinion, I attached a photo of the honey.
It looks weird to me. I have never seen granular/crystalized pieces honey like this, the ones I had before was either very liquid/sticky or hard/solid.

it tastes slightly sour.

and here is a link for the honey
https://www.auchan.fr/les-grattiers-...kg/pr-92100318

Is this a quality issue or why it is in this form? Thanks
Cheers Neutralname - I am a beekeeper so I guess I have some type of 'moral authority' to answer you first hand ,

to make things short

1. as everybody says, photo of granulated crystallized honey is perfectly OK, actually it shows that it has not been homogenized & textured creamed through heating & seeding (ask me if you are interested). Natural honey crystallizes, some faster, some slower, depending on the flowers it comes from.

2. 'Collected in France' (and on a 1 Kg plastic pot from Auchan) does not provide you the real 'source' of honey, and usually on the pot you will be able to read that it comes from 'various sources'. i.e, a trader that mixes honeys of similar characteristics - although maybe different geographical areas - before packing it (as it is a natural product, and reserves are scarce to create national consumption quantities from one unique source)

3. What the 'links' say about 'honey going bad' because there is water on it and it ferments, other people say 'honey going better', as (under the right conditions) it creates a great mead (honey wine, known to man before even grape-wine

4. If 'honey goes bad', in the pot is because the beekeeper has collected it too early, before the cells have been capped with wax by the bees, and it contains >17% water (which is forbidden in Switzerland), and it will smell either like alcohol (mead), like acetone, or truly old and mushy.

5. Usually it is recommended to consume honey within 24 - 36 months, because there are some dynamics of the glucides which increase concentration of HMF, although it is PERFECTLY SAFE to consume older honey (why a kilo of honey would last more than a month at home, is a mystery to me...)

6. If you don't like it, because it is sour, or too strong, or too 'tasty' (some people find Ticino's chestnut honey overpowering, for example, or, if you try Chinese soy honey tastes like grass, or Jamaican honey tastes like rum or sugarcane- some african honeys are like a punch on your nose - you try it, and then you don't taste anything for a while ), use it to bake bread, or to marinate pork ribs or even roasted chicken :-) perfect usage

Stay healthy!

Cheers
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  #24  
Old 05.12.2020, 19:35
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Re: is this honey normal?

Re: is this honey normal?
But isn't this the best thing of honey? That it brings the taste of the land with? When I travel, I usualy squeeze at least a small pot of honey in my bagage. One always goes to my mom, if there is more, one stays with me.
Here I have three from Mexico, Raw Coffee, Fermented Coffee and Salva Media. I still know exactly where I bought it in El Bazar Sabado in Mexico City.


Have you ever tried Thyme Honey from Kalymnos? Or Sage Honey from Loöinj?
There is whole world in honey.
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  #25  
Old 06.12.2020, 10:15
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Re: is this honey normal?

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Re: is this honey normal?
But isn't this the best thing of honey? That it brings the taste of the land with? When I travel, I usualy squeeze at least a small pot of honey in my bagage. One always goes to my mom, if there is more, one stays with me.
Here I have three from Mexico, Raw Coffee, Fermented Coffee and Salva Media. I still know exactly where I bought it in El Bazar Sabado in Mexico City.


Have you ever tried Thyme Honey from Kalymnos? Or Sage Honey from Lošinj?
There is whole world in honey.
Very nicely put. And there's rarely only one taste of a land. Back home in Romania we have acacia, linden flowers (still miss the smell of a street when the linden trees are in full bloom), coriander in the most Southern region, honey from the Danube Delta in the autumn, forest honey (fir, spruce, pine, maple, oak, etc.)., I can go on and on. Nope, I don't miss my country at all...as you can see.
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  #26  
Old 22.08.2021, 09:48
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Re: is this honey normal?

Yes, that's normal. I noticed that almost all honey I've every bought become solid after some time even though it's liquid at first.
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  #27  
Old 22.08.2021, 16:41
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Re: is this honey normal?

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Raw honey has not been pasteurized so it contains live yeast. When the moisture content of the honey is high enough the yeast will grow, fermenting some of the sugars, making more yeast, alcohol, carbon dioxide and acetic acid all of which will change the flavor of the honey over time. When honey crystallizes the moisture content of the remaining liquid increases and fermentation becomes more likely. Place the glass jar of honey in hot water to re-liquefy it. If you wish you can allow the honey to get to 160 degrees during the re-liquefying process to pasteurize it but then it will no longer be raw. If you prefer crystallized honey you should store it in the refrigerator. The yeast can not grow at temperatures below 50 degrees.
I also learnt that some people ferment honey deliberately, to use in cooking, or to ferment other things, such as garlic, for its healing properties.

as somebody who had a bit of education in the field, i am holding back myself to not let out a huge rant over the person who wrote stuff like that in the link provided. Allow me to provide some additional input.

  • honey contains up to 17% of water. Also it consists of sugars. Because of that, it is extremely hostile to most microorganisms. Some more info can be found here
    https://en.wikipedia.org/wiki/Water_activity
  • while heating honey is a good way to make it fluid again, I would advise against this as this will destroy a lot of enzymes.
  • since it is hydrophilic, if left open it may absorb enough water from the air for the fermentation to begin. Never happened to me though, since I usually close the jars
Also, fermenting honey into a sort of wine results in a very tasty drink. I recently brought some polish mead for a friend since he never tasted it. If you mix 2 L of water with 1 kg of some good honey and ferment it, you will love the product
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