Yes, honey can ferment in the comb if it has a high moisture content (above 17-18%) and is not properly capped by the bees, especially when cold weather arrives prematurely.
Understanding Honey Fermentation in the Comb
Honey fermentation occurs when yeast, naturally present in honey, begins to break down sugars, producing alcohol and carbon dioxide. This process is typically prevented by the low moisture content of properly cured honey. Bees actively work to reduce the moisture content of nectar by fanning it with their wings and also through enzymatic processes.
Factors Contributing to Fermentation
- High Moisture Content: Honey with a moisture content exceeding 18% is more susceptible to fermentation. This can happen when bees are still in the process of curing the honey, or if the nectar source itself has a high moisture content.
- Uncapped Honey: Bees typically cap honey cells once the honey has reached the desired moisture level. Uncapped honey is more exposed to moisture from the environment.
- Presence of Yeast: Honey naturally contains yeast spores. While these spores are generally dormant in properly cured honey, they become active when moisture levels are high enough.
- Temperature: While not explicitly stated in the given reference, temperature plays a role. Warmer temperatures can accelerate the fermentation process, although the reference indicates that cold weather can be a factor before the honey is capped. The cold prevents the bees from properly finishing the curing and capping process.
Preventing Fermentation in the Comb
- Ensure Proper Hive Ventilation: Adequate ventilation helps bees reduce moisture within the hive.
- Delay Harvesting Uncapped Honey: Avoid harvesting honey that is not fully capped by the bees, as it likely has a higher moisture content.
- Use a Refractometer: A refractometer can accurately measure the moisture content of honey before extraction.
- Combine Frames: Strong colonies may not completely fill or cap frames in the supers. Instead, combine frames to create fully capped honey frames before extracting.
What Happens if Fermentation Occurs?
Fermented honey has a distinct, sour taste and may have a foamy or bubbly appearance due to the carbon dioxide produced during fermentation. It is generally not considered desirable for human consumption in its fermented state, though it is not necessarily unsafe. Bees may also be less likely to use fermented honey as a food source.
