"Droopy" <Droopy68516@yahoo.com> wrote in message
news:326dad34.0306240939.4f38f27c@posting.google.com...[color=blue]
> Now, with that being said, most honey you will find will get you
> nowhere near 42 ppg. Generally it is around 17% water, but I do
> believe it is possible to make a sugar solution that will stay liquid
> at high (~90% sugar)concentrations.[/color]

I would have to believe that any such honey would be highly unstable at room
temperatures. The honey we have in the store - about 36 ppppg - will
crystallize eventually at room temperature. When the bucket empties we
sometimes heat up the crystals to blend the reliquified honey in with the
next batch.
--
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[/color]
news:<vfghoid6pus430@corp.supernews.com>...[color=blue][color=green]
> > "Maurice St. Aude" <bludrgn@sympatico.ca> wrote in message
> > news:346571bf5cf7c9276e1940a487d8ed60@free.teranews.com...
> > Might[color=darkred]
> > > I
> > > > suggest that the references sighting 42 are in error and that their[/color]
> > failing[color=darkred]
> > > > my sanity test was justified.
> > >
> > > Hi Dan:
> > >
> > > I hate to disagree with you but here in the great white north[/color][/color][/color]
(Ontario,[color=blue][color=green][color=darkred]
> > > Canada) I get 42 on most of my honeys(Acacia, Basswood, Wildflower,
> > > Thyme) -checked with my refractometer and verified with my hydrometer.[/color][/color][/color]
I[color=blue][color=green][color=darkred]
> > > suspect that the varience has something to do with the diference in[/color][/color][/color]
local[color=blue][color=green][color=darkred]
> > > honey composition.[/color]
> >
> > 46 - 42 = 4 points
> >
> > 4 / 46 * 100 = 8.7 % water. I deeply doubt that any sugar with that[/color][/color]
water[color=blue][color=green]
> > content will still be liquid. Malted barley is , what, typically 4%[/color][/color]
water?[color=blue][color=green]
> > Carapils even more.
> >
> > Weigh out a pound of cane sugar and add about three tablespoons of[/color][/color]
water. I[color=blue][color=green]
> > 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=darkred]
> > >
> > > "Dan Listermann" <dan@listermann.com> wrote in message
> > > news:ve1o5caq1umr80@corp.supernews.com...
> > > >>
> > > > Checking into water content of honey, the references I found said[/color][/color][/color]
that[color=blue][color=green]
> > honey[color=darkred]
> > > > contains between 17 to 21% water. My measured number worked out to[/color]
> > 20.65%[color=darkred]
> > > > using 46 as 100%. It is highly doubtful that differences between[/color][/color][/color]
sugars[color=blue][color=green]
> > are[color=darkred]
> > > > going to produce anything like the difference between 36.5 and 42.>[/color]
> > Maurice[color=darkred]
> > >
> > >[/color][/color]
>
>
>
> Cane sugar is almost pure sucrose. (99.9%) Honey is not. For the
> sugar solution to get rid of that last little bit of water the sugars
> need to form crystals. Now, for that to happen the sugar molecules
> have to form nice neat structures. Pure sucrose does that easily it
> is like making a brick wall. I think the highest concentration of
> sucrose you can get in solution is something around 73%. After that
> the sucrose in solution is just way to crowded and crystals will form.
>
> Now, if you add some other sugars into the solution suddenly you have
> a much different compliment of "bricks". Really it is analogous to
> building a wall out of bricks compared to building one out of river
> rocks, and you do not get to use mortar.
>
> When you consider the water content of fairly pure sugars like corn
> sugar which is dry and still has about 9-10% water in it, or even malt
> extract which is fairly pure maltose, you will see solids form at much
> mower concentrations than with somthing as complex as honey.
>[/color]