you are: Physical and chemical properties of honey

Honey ripening. At otkachke not enough mature honey arises necessity for its ripening, that is for decrease in percentage of water to level no more than 21%. Honey before ripening merge in special medootstojniki (tanks) having the big area of a surface. In medootstojnikah honey is stored long time for which the part of a moisture evaporates from it and simultaneously influence of enzymes on sugar proceeds. The more honey store in sediment bowls, the more it ripens also that it will be better its quality. The premise where honey ripens, should be dry and well aired.