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6

"Cold pressed honey" sounds like a nonsense to me and perhaps alludes to something like olive oil extraction. I've kept bees for over 50 years and never heard the term before. The very little that I have read on the term is probably written by well-meaning guessers. To be called honey (in the UK or the EU), it should not be heated for extended ...


4

Crystallization involves two stages: nucleation (the formation of the crystals, either spontaneously, influenced by solids like the walls of the container or a foreign substance, or influenced by existing crystals) and growth (where the size of crystals increases from microscopic). Nucleation is most likely to occur when there are impurities in the honey ...


4

Okay. So now that I understand the question: the reason you can't use agave by itself is simply that it is mostly fructose, which is more hygroscopic than its friends. Table sugar, which most recipes call for, is a disaccharide called sucrose. It's composed 50-50 of two monosaccharides called glucose and fructose. When sucrose is heated with water as many ...


3

It is impossible to say which honey has higher quality. The difference is likely to be due to the honey coming from different plants. Other sources of difference is in the processing done to the honey after gathering, the one which crystallized has obviously not been treated against crystallization, while the other either has such treatment or is made from a ...


2

As to your second question: What might be the difference cause? The simple answer is: time and sugar content. Natural bee honey is an over saturated sugar solution with some additional ingredients the bees pick up from the blossoms. Over time, especially if some of the water content evaporates, the remaining liquid cannot dissolve the amount of sugar that'...


2

Color and texture by themselves aren't indicators of quality in the honey. Quality comes from the diet of the bees, how well the bees are kept and how the honey is collected and processed. As the seasons change the food sources for bees change, the color and the taste of the honey depends on what the bees are gathering. Honey from the same hive can vary ...


2

This type of food is known in English as a "treacle", and it can be made from a variety of fruit, not just grapes. You can surely make it from pure grape juice. You don't need to add sugar, the whole point of treacle is to concentrate the sugar of the grapes to use it as a sweetener on its own. Adding sugar would be redundant. You don't need to ...


1

Apparently, yes. What you'll end up with will be a somewhat different texture than traditional medovik, but I bet it'll still be delicious.


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