Honey grades

[Perry]

These are how honey is graded up here in Canada.
My question (Keith  ) is in the #2 grade and #3 grade.
#2 the honey only needs to be below 18.6%, and the #3 only needs to be below 20%. (Non pasteurized)
Would not the #3 grade honey be susceptible to fermentation? Who would sell and buy such a product?

TABLE IIIGrades of Honey

    1. “Canada No. 1” is the grade name of honey that, in addition to meeting the requirements set out in section 8,

        (a) contains not more than 17.8 per cent moisture or, where its container is marked “pasteurized” or “pasteurisé”, not more than 18.6 per cent moisture;

        (b) is free from any foreign material that would be retained on a U.S. National Bureau of Standards standard 80-mesh screen;

        (c) contains not more than 0.1 per cent water insoluble solids or, where its container is marked “pressed” or “de presse”, not more than 0.5 per cent water insoluble solids;

        (d) has a flavour characteristic of its colour classification and is free from any objectionable flavour, aroma or taint;

        (e) where its container is marked “liquid” or “liquide”, is clear, bright, uniform in colour and free from visible crystals; and

        (f) where its container is marked “creamed” or “en crème” or is otherwise marked to indicate that the contents are granulated, has a smooth fine texture and complete and uniform granulation.

    2. “Canada No. 2” is the grade name of honey that, in addition to meeting the requirements set out in section 8,

        (a) contains not more than 18.6 per cent moisture or, where its container is marked “pasteurized” or “pasteurisé”, not more than 20 per cent moisture;

        (b) is free from any foreign material that would be retained on a U.S. National Bureau of Standards standard 60-mesh screen;

        (c) contains not more than 0.1 per cent water insoluble solids or, where its container is marked “pressed” or de “de presse”, not more than 0.5 per cent water insoluble solids;

        (d) has a flavour that may be slightly off but its honey flavour is not substantially impaired;

        (e) where its container is marked “liquid” or “liquide”, has a colour that may be dull and cloudy or turbid or slightly uneven and shows not more than slight signs of crystallization in the form of a light suspension or minor sedimentation of crystals; and

        (f) where its container is marked “creamed” or “en crème” or is otherwise marked to indicate that the contents are granulated, has a texture that may be medium coarse or gritty, but not extremely coarse or gritty, and has a complete and fairly uniform granulation.

    3. “Canada No. 3” is the grade name of honey that, in addition to meeting the requirements set out in section 8,

        (a) contains not more than 20 per cent moisture;

        (b) contains not more than 0.1 per cent water insoluble solids or, where its container is marked “pressed” or “de presse”, not more than 0.5 per cent water insoluble solids; and

        (c) has a flavour that may be slightly off but its honey flavour is not substantially impaired.

[brooksbeefarm]

Wouldn't the 18.6 #2 honey be susceptible to fermentation? I don't bottle honey unless it's below 18%. Jack

[Perry]

Same question I have Jack. I have heard 18% or less, but in fact that is only for "grading". I have always sought 18% or less, but don't freak out if it is slightly higher.

[Perry]

Here is section #8.

8. Honey may be classified as to colour and graded under these Regulations only if

    (a) it is the food derived from the nectar of blossoms or from secretions of or on the living parts of plants by the work of honey bees;

    (b) it has a consistency that is fluid, viscous or partly or wholly crystallized;

    (c) its composition meets the requirements set out in Table IV of Schedule I for a kind of honey specified therein;

    (d) it has

        (i) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than eight where the hydroxymethylfurfural content is not more than 40 mg/kg, or

        (ii) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than three where the hydroxymethylfurfural content is not more than 15 mg/kg;

    (e) it is clean, wholesome and fit for human consumption; and

    (f) it has not, in the opinion of the Minister, any deterioration seriously affecting its edibility, appearance or shipping quality.

[apisbees]

The grades where out in place as a means of classifying honey so the price paid for it would reflect it's value. This was more for the sale of bulk honey. Large producers who sell to the co-op or packers do not need to get there honey below the 17.8 or the honey can be of an unattractive flavor. the packers will blend it with other honeys and dehydrate it if needed.
Canada had this grading system in place to allow for the exportation of honey into the US also. Up into the 2000's #1 honey had to be below 17% moisture but this was chanced to bring have it consistent with the US grades. Before if yow had honey with a higher moisture than 17% you would have to label the drum #2 but as soon as it crossed the border it became #1 honey if it was below 17.8%
Who would buy it? Honey packers, bakers, Mead makers. You do not see honey sold to the consumers as #2 on the store shelves.

[apisbees]

Wouldn't the 18.6 #2 honey be susceptible to fermentation? I don't bottle honey unless it's below 18%. Jack

This can be stopped or slowed from happening through storing the honey in a cool place. Honey will not ferment if it is stored below 51 Deg F. Max fermentation happens at around 80 Deg F.