Have you ever tried to eat honey that has been in the refrigerator - hopeless huh? Both the viscosity and the density of honey change with temperature and water content and I'm told the viscosity and temperature follow a inverse cube relationship. Honey is mostly sugar (glucose/fructose and water). Thus the two variables seem to be temperature and moisture content. But how will I control moisture, and how will I measure viscosity (maybe a ball bearing - but what size and what about the diameter of the 126 tube - is there viscous drag)?