I have some honey I jarred up recently from a deadout. A good portion of the honey was not capped, and the refractometer was around 19% for most of it. I've had it sitting out on the counter so that everyone knows to use it up first, and I've been keeping a eye on it because I'm worried about it fermenting (and adding to my stash of fermented honey that I mentioned on another thread). Several of the jars seem to be turning opaque on the bottom half, and we got down to that layer in one of the jars today. I was worried it was going bad, but to my surprise, it seems to be crystalizing instead. It's an odd sort of crystallization; the crystals are so small that it's not really granular, it's almost like a gel, but when I taste it, I can feel the sugar grains on my tongue. I'm surprised that honey with too much water would crystallize. Has anyone else ever experienced this?