Crystallized honey, liquify or toss in?

[Mattzak]

Title says it all.

Using honey that has been crystallized, should I heat and melt before adding toward a must or could I just chuck it in?

I usually measure it by weight in the jug by zeroing the scale with my primary fermentation vessel and then adding liquid ingredients. Easier when you honey is in a bulk container. This is why I asked partially

anyhow, I got a 40# jerry can of honey from some local mountains and a lot of it is crystallized.
so should i be concerned for needing the consistency to be even throughout the whole jug? I’m assuming it’s all fine but I thought I’d ask.

 

[Crispy]

Honey contains different types of sugars and each one of them may crystallize differently or not crystalize at all. So if you are using only part of the honey from your jerry can and pure out only not crystalized sugars it will be not the same honey as the part still left in the can. Warming your entire can and mixing all content together will make your honey more uniform.