Avoid High Temperatures and Humidity:

Unlike some commercial honeys which are pasteurized or filtered to reduce microbial content, our Melipona honey is harvested and stored with no processing, This pureness can leave Melipona honey more prone to fermentation.

Melipona honey typically has a higher moisture content, often between 25-35%, compared to Apis mellifera honey, which generally contains about 18% moisture. This higher moisture content creates a favorable environment for yeast and other microorganisms to thrive, leading to fermentation.

Melipona honey, like most honeys, contains natural microflora, including yeasts. Given the higher moisture content, these yeasts have a better chance of multiplying, leading to fermentation.

The sugar composition of Melipona honey can differ from that of Apis mellifera honey. It often contains more complex sugars and less glucose and fructose. These sugar differences can influence fermentation rates.

The composition of Melipona honey can vary depending on the season and the plants from which the bees collect nectar. This can also affect its fermentation tendency.

Whether or not it's safe to eat fermented Melipona honey depends on several factors, including the extent of fermentation and your individual tolerance to fermented foods.

When Melipona honey ferments, it's usually due to the action of naturally occurring yeasts converting sugars into alcohol and carbon dioxide. In some cases, bacteria might also be involved. This process can lead to changes in flavor, texture, and aroma.

Fermented honey can contain varying levels of alcohol. While small amounts are generally safe for most adults, it's best to avoid consuming fermented honey for children or people with sensitivities or alcohol-related health issues.

If the fermentation leads to high levels of alcohol or a noticeable change in texture (such as becoming frothy or fizzy), it might indicate that the honey has gone beyond the point of simple fermentation and is now at risk of spoilage. If the honey has a foul odor, visible mold, or an off taste, it's better to discard it.

In some cultures, fermented honey is used to make traditional drinks like mead, which is intentionally fermented. However, if you're not intentionally fermenting the honey, it's best to be cautious.

Honey that has been improperly stored, especially in warm or humid conditions, is more prone to unsafe fermentation. Always store honey in a cool, dry place in a sealed container to minimize the risk of unwanted fermentation.