Natural honey is a unique product that can be stored for many years without losing its beneficial properties. At the same time, many people are interested in whether natural honey can ferment. Indeed, bee nectar sometimes changes structure and acquires an unpleasant taste and smell of mash. There may be several reasons for this process. These include collecting honey too early, the presence of foreign impurities in it, or violation of storage conditions.
Reasons for honey fermentation
Fermentation of honey is associated with the influence of a variety of factors.It is imperative that you familiarize yourself with them in order to prevent problems in the future.
Early harvest and high humidity levels
Natural bee honey often ferments if collected too early. This is due to the increased moisture content in the substance. When bees just begin to process nectar, it contains approximately 60% water. This consistency is not conducive to long-term storage. During fermentation, insects extract a lot of moisture from the nectar, bringing the mass to a thick consistency. It contains no more than 18-20% liquid.
At the same time, young honey can only be used in processed form, since it contains few useful components. If the product's moisture content is too high, it will most likely turn sour. Therefore, it is permissible to pump out the mass no earlier than the insects have sealed the frames with propolis by at least a third.
Incorrect storage conditions
An important reason for the souring of bee nectar is the use of an insufficiently sealed container for storing it. In this case, bacteria enter the jar, which activates the spoilage process. In addition, nectar absorbs moisture from the environment. This provokes fermentation processes.
Honey can also turn sour under the influence of the following factors:
- exposure of the substance to direct sunlight;
- storage in a room with high humidity;
- influence of elevated temperatures;
- storage in metal containers.
If storage conditions are violated, even the highest quality product can ferment. Sour honey should never be eaten.
Structure
After some time, natural nectar acquires a cloudy consistency and crystallizes. This indicates its high quality. At the same time, the mass does not become less useful. This process is considered completely normal.
If a product is forced into a hardening process, its structure often changes after heating.
This happens with honey that has been in the cold for a long time. The structure of the product also changes after heating. As a result, the mass often wanders and spoils.
Impurities
Honey can turn sour due to the fact that an unscrupulous beekeeper deliberately added foreign components to the composition to increase the mass of the product. Sugar syrup or water is often used for this purpose. The resulting composition is boiled several times. As a result, it resembles regular honey. At the same time, the shelf life of the product is significantly reduced. In addition, it loses its beneficial properties.
Unfortunately, identifying a fake can be very problematic. Flat white deposits, black inclusions or gray coating on the bottom of the container will help you suspect counterfeit. The shelf life of such substances does not exceed 2 weeks. In this case, it will no longer be possible to restore fermented honey.
Is it possible to eat it?
At the very beginning of fermentation, the mass has a pleasant fruity smell. However, it quickly disappears. At the same time, a pronounced yeast flavor takes over. The fermentation process can be stopped by heating the substance to +63 degrees for 20 minutes. It is important to consider that during fermentation the mass foams. In this case, it is important to get rid of foam from the surface of the product before heating.
Therefore, it is not recommended to use such a product. It is sometimes acceptable to eat processed honey as part of homemade baked goods. It is important to take into account the taste of the product. If the nectar has a bitter or sour taste, it should not be eaten.This product can cause stomach discomfort, heartburn and heaviness. It also often provokes diarrhea and flatulence.
What to do with fermented honey
If honey has just begun to deteriorate, but has not yet become bitter and has not acquired a pronounced unpleasant odor, you can try to save the product. It is important to consider that this will lead to the loss of all beneficial properties. However, the sweet mass can be used to make baked goods or other dishes.
Before using fermented honey for culinary purposes, it is recommended to do the following:
- If foam appears on the surface, it must be completely removed with a spoon. In this case, it is important to capture part of the unspoiled mass. Thanks to these actions, it is possible to stop subsequent fermentation.
- Place the container in a water bath and heat at +60 degrees for 1 hour. Such prolonged processing will lead to the loss of all the beneficial properties of the product, but there is no other way to save it.
After thermal exposure, it is possible to obtain a sweet and aromatic mass. You can make gingerbreads, cakes, and drinks from it. The product can also be used as a marinade for meat products. To give the mass a characteristic taste, it can be mixed with high-quality honey from another collection. To enrich the product with a pleasant aroma, use lemon.
Fermented bee nectar can also be used to make mead. Many beekeepers note the exceptional taste of the finished drink.
Fermentation of honey is considered a fairly common problem, which can be associated with various factors.Most often, the cause is incorrect storage conditions, too early collection of the product and the associated high humidity, and the addition of foreign impurities to the composition. Also, a provoking factor can be a forced change in the structure of the beekeeping product by freezing or heating.
