Honey is naturally acidic. Acidity varies by forage source and is one of the characteristics determined in analysis.

Where the acidity comes from

Honey contains organic acids formed by the bees when converting nectar. The amount and composition differ by plant.

Honeydew honey is generally less acidic and has higher conductivity — one of the characteristics distinguishing it from blossom honey.

What a measurement tells you

• Something about origin: In combination with other characteristics
• Whether fermentation has begun: Fermentation raises acidity
• When making products where acidity plays a part

Why it is not a daily instrument

Acidity does not drive a harvest decision. It does not tell you whether to harvest, whether the honey will keep, or how to store it.

A markedly abnormal value indicates fermentation — but by then the problem is already visible and detectable by smell.

What does count daily

The refractometer. Moisture determines whether honey ferments, and that is the measurement to take before extracting and before bottling.

For a beekeeper buying one instrument, that is the choice — not the pH meter.

Using it

• Calibrate with the supplied buffer solutions
• Clean the electrode and do not let it dry out
• Dilute the honey by the prescribed method; undiluted honey does not measure reliably
• Mind the temperature

Where it is useful

In making mead and other products where acidity drives fermentation, and for anyone who has honey analysed regularly and wants to place their own figures in context.