Honey contains moisture, about 18% or less, (by law, may vary by state) and is made up of a variety of different sugars. As it crystallizes, the moisture content in the remaining uncrystallized honey can (and often does) cause the remaining liquid sugars to ferment. Especially in raw honey. Bees keep their hivee at about 95 degrees F in the area where they are raising brood and quite warm in the rest of the hive. In summer, a temp- of 104 F is not unusual or unnatural for the honey comb. So 104 F is fine for a bucket now and then if you have the time. Beekeepers raise the temp on heated honey just to get the job done quickly and get all the crystals melted for appearance sake. (Stays liquid on the shelf about 60 - 90 days). Much of the rest of the world, particularly Europe, uses honey in the crystalized form. Many beekeepers make a product called "creamed honey" which is just honey that is fully melted, cooled, and seeded with micro fine crystals and kept at about 60 F to produce a honey that is fully crystalized, but the crystals are so fine as to be undetectable in the mouth. Spreads like butter. This keeps well at room temp.Ordinary crystalized honey is like melt-in-your-mouth sand. But tasty! Use caution in keeping buckets of crystalized raw honey around at high temps. It may ferment and then is about useless. (Except possibly for mead) Tastes like wine/vinegar. Not nice or salable as eating quality honey.