Oh boy, here is some additional information about honey that ferments!
"In the hive, the bees use their "honey stomachs" to ingest and regurgitate
the nectar a number of times until it is partially digested. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb
cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked, would cause the sugars in the nectar to ferment.The process continues as bees inside the hive fan their wings, creating a strong draft across the honeycomb, which enhances evaporation of much of the water from the nectar
.This reduction in water content raises the sugar concentration and prevents fermentation
. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life, and will not ferment if properly sealed."
It should be noted...the main reason that honey ferments is a water content in excess of 18.6%. If allowed time, the bees will remove the right amount of water content. A beekeeper who is in a rush to extract the honey before it's RIPE will have a honey subject to fermentation.
Bees ALWAYS know what they're doing. Beekeepers don't.
for the full article.