What moisture level, when exceeded, supports osmophilic yeast growth leading to fermentation?
Answer
Above about 20% water by mass.
Water content is perhaps the single most crucial factor determining honey's long-term stability against spoilage. Pure honey must be adequately ripened by bees to ensure the moisture level remains within a safe range, generally $14%$ to $20%$ by mass. If the moisture content rises above approximately $20%$, the water activity in the honey becomes sufficiently high to permit the natural growth and proliferation of osmophilic yeasts. This yeast activity initiates fermentation, resulting in the production of undesirable byproducts like alcohol and carbon dioxide, thereby spoiling the honey.
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