Does anyone have experience with problems of fermenting honey? A few specific questions: 1.Is there any floral source you know of that produces honey more prone to ferment? 2. Can anything be done to stop fermenting in its early stages? 3. What methods do you recommend to prevent fermentation? 4. (and most important) What can you do with honey that has started to ferment (other than turn it into mead)? Is there any way to "return it" to its pre-fermentation status?