Here's the thing. I'm to lazy to explain the whole thing but one thing has been bothering me since....i can remember.
On almost every honey label you can read: "pure honey crystalyzes after time, it's a normal process
Some honeys crystalyze even faster, such as beech tree honey (mana honeys). A week ago i harvested and the honey wouldn't go out, it crystalyzed in cells. I asked a beekeeper and he said that it's not honey and that the crystals are sugar, as if i fed the bees (which i didn't do).
so this led me to thinking:
Does artificial (made with a lot of feeding) honey crystalyze faster?
Does the sugar really crystalyze?
So the label is some kind of an excuse? Or are people just unaware?
To cut the chase( :P) Do both, natural honey and sugar crystalyze?
(hehe, now i've said it all, told you the whole story, and BTW all beekeepers here are whyning about crystalyzed honey in cells, especially this year)