Originally Posted by Kenomac
I used to be a beekeeper. Fermentation will take place in honey within a year if it has not been properly pasteurized. Pasteurized honey will last decades.
I used to be a beekeeper too, and my greatuncl was a commercial
keeper, several thousand hives.
No pasturisation and no fermentation.
Do you mean granulation? when the sugar crystalizes and the honey goes grainy? That is not fermentation.
I have used 10+ year old pots of raw honey, just as good as the day it was extracted from the hive.
To ferment honey (to make mead for example) you need to dilute honey to a lower sugar content that does not kill the yeast.