Slow granulation produces large, coarse crystals. Such solutions are more or less unstable and in time will return to the stable saturated condition with the excess material coming out of solution. During granulation, dextrose separates from the liquid phase as crystals, while the other sugars remain in solution. As crystallization proceeds, the moisture content of the liquid phase increases, producing a favorable medium for fermentation. The ratio of dextrose to levulose reflects that of the floral sources worked by the bees.
Crystallization is delayed by heating and filtering.
Storage of honey at room temperature will delay granulation. Small quantities may be frozen for several years before crystallization takes place. Reliquefying Granulated Honey Honey with coarse, gritty crystals is undesirable to the consumer. To reliquefy, containers of crystallized honey can be placed in a hot, dry chamber or in a hot-water bath until all crystals are completely liquefied. If a dry chamber is used, there will be no damage to the labels on the containers.