Share your thoughts on the matter

Honey can go " bad "if it comes from the more moist regions of the country like South Dakota or the Canadian border
North of those states. What happens is it ferments in the bucket as soon as 1-2 years after purchase. It is not very good to spread on bread, but you can still bake with it just fine. What makes it ferment is the high moisture content. We take our honey for granted out here in the west because it is dry honey and thus very great for long storage.
Has anyone else had experience with this? I had to learn the hard way, but now I only buy western honey for that reason.