https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AHoney%2F48%2FenTranslations:Honey/48/en - Revision history2026-07-09T19:16:41ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Honey/48/en&diff=155201&oldid=prevFuzzyBot: Importing a new version from external source2025-06-17T11:54:38Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Fermentation of honey usually occurs after crystallization, because without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of fructose, acids, and water, providing the yeast with enough of an increase in the water percentage for growth. Honey that is to be stored at room temperature for long periods of time is often [[pasteurized]], to kill any yeast, by heating it above {{convert|70|C|F}}.</div>FuzzyBot