The Water Content of Honey

摘要

Having accompanied ten or so National Honey judges during their judging in recent years I've noticed that the exhibits of liquid honey have different viscosity. The most viscous honeys are at a definite advantage.We learn that if a frame with uncapped honey is shaken and no honey escapes, that will be the correct viscosity; don't believe it! A couple of years ago I purchased a refractometer which has a scale for percentage of water content of honey and started testing some of the open cells of honey which when shaken, stayed in the cells. I was surprised to find that most cells read about 20.5% water content and higher.