"Maurice St. Aude" <bludrgn@sympatico.ca> wrote in message
news:346571bf5cf7c9276e1940a487d8ed60@free.teranews.com...
Might[color=blue]
> I[color=green]
> > suggest that the references sighting 42 are in error and that their[/color]
> failing[color=green]
> > my sanity test was justified.[/color]
>
> Hi Dan:
>
> I hate to disagree with you but here in the great white north (Ontario,
> Canada) I get 42 on most of my honeys(Acacia, Basswood, Wildflower,
> Thyme) -checked with my refractometer and verified with my hydrometer. I
> suspect that the varience has something to do with the diference in local
> honey composition.[/color]

46 - 42 = 4 points

4 / 46 * 100 = 8.7 % water. I deeply doubt that any sugar with that water
content will still be liquid. Malted barley is , what, typically 4% water?
Carapils even more.

Weigh out a pound of cane sugar and add about three tablespoons of water. I
am not sure it will be sticky, much less flow. I doubt that honey has
magical properties that allow it to be a liquid with very little water.

Dan Listermann

Check out our E-tail site at [url]www.listermann.com[/url]

Free shipping for orders greater than $35
and East of the Mighty Miss.

[color=blue]
>
> "Dan Listermann" <dan@listermann.com> wrote in message
> news:ve1o5caq1umr80@corp.supernews.com...[color=green][color=darkred]
> >>[/color]
> > Checking into water content of honey, the references I found said that[/color]
> honey[color=green]
> > contains between 17 to 21% water. My measured number worked out to[/color][/color]
20.65%[color=blue][color=green]
> > using 46 as 100%. It is highly doubtful that differences between sugars[/color]
> are[color=green]
> > going to produce anything like the difference between 36.5 and 42.>[/color][/color]
Maurice[color=blue]
>
>[/color]