Most of my remaining bulk honey was stored in large mason jars, so we just heated in a double boiler roasting pan, filled the top with water, and it took no time at all to heat the jars, pour through a coarse filter into the bottling bucket, and fill a bunch of 1# retail jars to keep up with my winter customer demand. The honey looks as good as new, flows great, and no crystals. I agree, that people who know raw honey may expect some crystals, but mine was getting really thick. It is certainly alot better product now. And I've found some people just don't like the texture of those crystals, or think it's substandard or has gone bad. I may try to cream some next year, but it sounds like I would need to store it at around 57 degrees, and I don't have any way to keep it that temp to get the right crystals. House is too hot, shop is too cold, basement maintains mid 60's.