the fizzy one is real btw. brought a jar back from a trip once that wasnt stored great and it had gone faintly fizzy with a yeasty smell. binned it. lid was a bit domed too

@TrailTori the domed lid is a good tell. fermentation pushes gas. usually too much moisture getting in, so a loose lid or a damp warm spot will do it

colour shift + crystallising = aging, fizzing/mould = spoilage. people lump them but theyre not the same

this is genuinely useful for new folks, the bottom-going-grainy thing freaks everyone out the first time

saved. gonna stop holding funerals for perfectly good honey lol