Honey tends to crystallize. Initially, crystals form on the bottom and walls of the container. New crystals are constantly added which generally give an unpleasant image to the honey. Crystallization also makes it difficult to use. Crystallized honey does not lose its properties. Crystallization, however, creates an uneven distribution of moisture with the result that the non-crystallized honey has more moisture (over 20-21%) and leads to the beginning of fermentation at the top of the container.
In case the honey crystallizes to restore it to its original state, we can put the container in a bain-mari and stir it at regular intervals. Alternatively honey can be placed in mild heat sources until it returns to its original fluidity.
Various attempts have been made to predict the onset time of honey crystallization. The glucose / water ratio is considered more satisfactory. Flower honeys usually crystallize in a few weeks due to their higher sugar content, pine honey in a few months while there are several species, such as acacia honey, which takes years to crystallize and fir honey that never crystallizes.