Why pine honey barely crystallises, and how I store 400 kg of it through the winter

Muğla, fifteen years. Since the pine honeydew thread got some interest, here's the storage side, which people ask me about at markets constantly: why doesn't it set like the flower honey they buy from the supermarket? The short version. Crystallisation is driven mostly by glucose, and honeydew honeys are low in glucose and high in other sugars, including larger ones that don't crystallise at all. So pine honey stays liquid for a very long time — a year or two in a cool cupboard is normal — and when it does change it tends to go slightly thicker and cloudy rather than solid. My storage: 25 kg food-grade buckets, filled warm, lids sealed properly, stacked no more than three high, in a room that stays between about 12 and 18°C and never gets direct sun. The two mistakes I made early on: storing buckets in a room that got warm in the afternoon, which darkened the honey over a season, and leaving a bucket not quite sealed in a humid month, which gave me a fermented top layer. Honey takes up water from the air and that's the only thing that really ruins it.