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Hi J.R.K! I did not experiment with the buckwheat honey and sleep. I am trying to be sure I have a pure source. I bought a second jar sourced locally, and though it seems like it will crystallize, it seems lighter than my first jar, with maybe less minerals, but my first jar (pictured below) seems runnier than most honeys I buy, but it was highly recommended on a review of buckwheat honeys.
The colour looks good @Rinse & rePeat you could try to take some out of the jar leaving a film in the sides of the jar and see if it starts to crystallize for you. I get mine from a local apiary five minutes away, absolutely top notch products.
I agree the color looks good in my first jar, but I am almost done with it and it does not even hint at crystallizing.
How long of a period of time elapsed since you opened the jar, as well as the ambient temperature that you are storing the honey at? The photos I posted that jar was opened five days ago, our house currently sits at about sixty eight degrees Fahrenheit for context.
I opened the new jar the first week in November, like l as than three weeks ago. I rarely turn my heater on, and the temperature is 69 degrees right now in my house right, and gets in the fifties in the morning.
justbeehoney.co.uk
As a Pooh bear honey connoisseur I can concur with all of the above statements, I can confirm that the buckwheat honey that I use is thicker in the cooler months and is more liquid in the hotter months as mentioned above.@J.R.K I put the rest of the first jar in the refrigerator to see what happens…
“…all honeys crystallise at normal room temperature, some do it more slowly than others.
Honey is a mixture of mainly simple sugars mainly fructose and glucose and the exact ratio between them is determined by the source of the nectar. This is important because glucose crystallises more readily than fructose so high glucose nectars like oil seed rape (OSR or Canola) alfalfa and clover honeys will crystallise within 24–48 hours whereas high fructose honeys like maple, tupelo, and blackberry honeys may take 6 months or more. Note that temperature is also a factor - cold encourages faster crystallisation.”
Why do some honeys crystallize and others do not?
Answer (1 of 13): Your premise is not quite correct - all honeys crystallise at normal room temperature, some do it more slowly than others. Honey is a mixture of mainly simple sugars mainly fructose and glucose and the exact ratio between them is determined by the source of the nectar. This is ...www.quora.com
Ok J.R.K I did tge buckwheat honey and egg yolk night number two last night and again the same thing, I slept a solid eight and a half straight hours through the night, without even moving my position from first hitting the pillow. The only thing I did different this time was that I soft boiled the egg yolk instead of frying in butter and I had two of them at bedtime. That was a really heavy sleep last night.
That is great news @Rinse & rePeat! It is difficult to pinpoint what exactly the factors are behind your deep sleep last night. But it is interesting that you lowered the fat content by boiling rather than frying the egg yolk in butter.
I didn’t lower the fat J.R.K because though I took out the butter I added a second egg yolk, so the fat was about the same. I think is was even better sleep this way. BTW, I put that other first buckwheat honey in the refrigerator for the last couple of days and it is still not crystallizing.
