Hi beehappy1950,
Warm the honey from about 105 to 115 degrees for ever long it takes to re-liquify. You do not want it to hot as to much heat will break down the enzymes.
Phillip
Honeyestart breaking down around a 105 F.... I still don't know why. Americans are conditioned... Not to use crystallized honey....
BEE HAPPY Jim134
Thanks Jim, Different folks from different parts of the world do things different ways, usually from tradition or for convenience.... I do not know that conditioned is the right word in this case. Perhaps convenience would be a better choice? For example, It would not be convenient for commercial Honey Companies to bottle or jar honey which has been stored in convenient to handle 55 gallon drums, once it becomes crystalized honey in wait. That goes for hobbyist such as the original poster beehappy1950 which stored his in 5 gallon buckets.
Just for fun, It would not be convenient to squeeze crystalized honey from a convenient to use Honey Squeeze Bear either, once it crystalized. lol
As far as temperature the method used when discussed by Bud1 was for the use in smaller containers of honey to be bottled; 5-gallon containers in this situtation. Temperature can be used to semi-liquify as pointed out above by Kathys' copied post. The thermostat can be set at any temperature which will do the job for the desired state in which one wants there honey. 103 if you will.
That temperature should be a happy meeting place... (If it will melt or liquify at that temperature?)
Thanks,
Phillip