About sugar content of honey
It is said that the sugar content of the honey which a Japanese honeybee covers and saves in a nest is about 78 degrees. In below this sugar content, honey may ferment. The sugar content of the honey of a flower which the honeybee has collected is low, and is not fixed. As for a honeybee, honey with a low sugar content evaporates moisture in a nest, and it is raising the sugar content. If a sugar content turns into about 78 degrees, a nest will be covered so that it may not dry any more.
Sugar content of honey of flowers
Sugar content of honey of flowers is said to be less than 40 degrees. If this is also compared with ordinary fruit, a sugar content is high enough. If saved with the sugar content of this as, honey will ferment and will be alcohol.
Work of the honeybee which raises a sugar content
A honeybee emits and condenses moisture of honey, after bringing honey back to a nest. Finally the sugar content of honey is raising about 80 degrees.
In order for a honeybee to evaporate moisture, there is operation which extends honey in the shape of a film by mouth parts. The enzyme contained in the saliva of a honeybee mixes in honey at this time. "The honey of a flower" is decomposed into grape sugar and fructose by this enzyme.
Please measure the sugar content of honey with a syrup hydrometer like this photograph. If there are about 80 sugar contents or more, long-term preservation can be performed. It seems that a common syrup hydrometer has many which cannot measure 50 sugar contents or more. If it purchases, I recommend you digital syrup hydrometer which can measure 80 sugar contents or more or at least 10 degrees or less.
What is the problem, if the sugar content of honey was low.
If the sugar content of honey was low, alcoholic fermentation of the honey will be carried out. Preservation of honey with a low sugar content will generate a bubble out of honey. It will become honey alcohol if it is left as it is. It will be no longer original honey. Moreover, long-term preservation cannot be performed as honey.
When saving in the bottle of glass, or the container of a plastic, by fermentation, carbon dioxide is generated and internal pressure rises. By it, it may become a blank of a honey leak or a lid, breakage of a container, etc.
In order to make honey alcohol, the alcoholic fermentation of the honey is thinned and increased about 2 to 3 times with water. If it thins with water, the concentration of sugar will fall, yeast breeds, and fermentation starts. If dry yeast is added, fermentation will be promoted further.
In this case, it is satisfactory if it makes from less than 1% of alcohol content. Also keep in mind that it becomes violation of Liquor Tax Law, and manufacturing becomes five or less years of imprisonment, or a 500,000 or less yen fine when it creates in a home in the frequency beyond it.
How to raise the sugar content of the extracted honey
Natural evaporation or the method of ventilating with an electric fan
Honey is put into a container like a bat with the shallow depth, and even if it makes it evaporate automatically, a sugar content goes up. If it ventilates with an electric fan, a sugar content can be raised quickly. However, garbage may mix this method in honey.
How to use a drier (silica gel)
The honey put into the container large a bottom and shallow is put on the sealed space. A drier (silica gel) etc. are put on the same space. A drier is sometimes exchanged. If it warms with a heater, a sugar content can be raised quickly.
The method by a dehumidifier
Instead of a drier, even if it uses a dehumidifier, the sugar content of honey can be raised. The dehumidifier in which it is small and power consumption is small is sold. We put honey and a dehumidifier on the sealed space, and are raising the sugar content of honey to it.
This method can raise the sugar content of honey efficiently. It seldom takes expense and time and effort.
How to add sugar
A sugar content can be raised even if it adds sugar to honey. It will be an easy method that adds sugar, if honey is not sold as goods. By the object for self-consumption, I think that it is an easy method if long-term preservation is carried out comparatively.
Sugar is added and mixed, warming honey at about 40 degrees and measuring a sugar content with a syrup hydrometer. It is completion when a sugar content turns into about 80 degrees.