Why is honey's moisture content important for storage and fermentation prevention?

The moisture content of honey is critical because it directly impacts fermentation potential. Honey is a supersaturated sugar solution, and its high sugar concentration makes it less hospitable to yeast and bacteria, which are responsible for fermentation.

When honey contains too much moisture, typically above 18-20%, it becomes susceptible to fermentation. Under these conditions, wild yeasts present in the honey can start to grow, leading to the production of alcohol and carbon dioxide as byproducts. This fermentation process can spoil the honey, alter its flavor, and ultimately affect its quality and shelf life.

In contrast, honey with a moisture content below this threshold remains stable, allowing for long-term storage without risk of fermentation. The ideal moisture content ensures that honey stays fresh, maintains its desirable characteristics, and has an extended shelf life.