Under what conditions can honey begin to ferment?

Honey can begin to ferment when it contains more than 18% moisture due to the presence of natural yeasts. Honey is typically hygroscopic, meaning it can absorb moisture from the air. When the moisture content rises above this threshold, those yeasts find a suitable environment to thrive, leading to fermentation. This process can produce undesirable flavors and can spoil the honey if it progresses too far.

Maintaining a moisture content below this level through proper storage and handling is essential for preserving the quality and longevity of honey. This context highlights the importance of monitoring environmental conditions when beekeeping, especially during the extraction and bottling processes, to ensure the best outcomes for honey preservation.