Above what moisture content will honey start to ferment?

Honey is a natural product that is hygroscopic, meaning it can absorb moisture from the environment. The process of fermentation in honey begins when the moisture content rises above a certain threshold, allowing yeast present in the honey to consume the sugars and produce alcohol and carbon dioxide.

The critical moisture content at which honey starts to ferment is around 18.6%. At this level, the balance between sugar concentration and moisture allows yeast to thrive, leading to fermentation. Honey with moisture content above this percentage is more prone to spoilage and can lead to a decline in quality.

Moisture content below this threshold, such as 15.6%, is safe for honey storage as it typically inhibits yeast activity, thus preventing fermentation. Similarly, moisture levels at 20.5% and 22.0% are even higher, increasing the chances of fermentation significantly and compromising the stability of the product. Therefore, the moisture level of 18.6% is critical for beekeepers and honey producers to ensure the proper quality and longevity of honey.