Stored correctly, honey keeps for a long time without spoiling. Almost all spoilage comes from storage errors.

What makes honey keep

Low water content, acidity and the action of enzymes the bees add all limit microbial growth.

There is only one way that balance breaks: honey taking up water — and it does that from the air.

Hygroscopicity

Honey draws moisture from the air. Left open in a damp room it takes up water and the risk of fermentation follows.

The seal of the container and the dryness of the store therefore come before even temperature.

Storage conditions

• Dry: The store must be low in humidity
• Cool: Heat accelerates ageing and raises the marker used to assess it
• Dark: Light damages the aroma
• Sealed: Airtight lids
• Odour-free: Honey takes up surrounding smells; do not store beside fuel, paint or chemicals

Containers

Honey is acidic and corrodes unsuitable metal.

• Suitable: Glass, food-grade plastic, stainless steel
• Unsuitable: Untreated steel, copper, zinc, galvanised metal

Crystallisation

Crystallisation is natural and not a fault. Honey is a supersaturated sugar solution and the glucose crystallises.

The rate depends on the source: honeys rich in glucose crystallise quickly, those rich in fructose slowly.

If it must be liquefied, warm it gently and evenly. Excessive heat breaks down enzymes irreversibly.

Storing comb

Comb full of honey should not be left standing:

• It is a favourable environment for wax moth and small hive beetle
• In a damp room the honey takes up water
• Comb collapses under its own weight

Harvested comb should be processed as soon as possible.

Records

Record which apiary, which period and which forage for every batch. An origin claim can only be defended with records, and traceability depends on them.