I have a question that google has not provided me an answer with: how do you remove water from honey? I had a quart of honey that (long story) while decrystallizing it mixed with the water in the pot and now I have some very weak honey... How can I get the water out? Is there a temperature that I can boil it to so that I have the correct sugar concentration like making candy? This is good stuff and I don't want to lose a quart of it!
Too much water in honey will cause it to ferment, so it may already be too late for your batch. Looking around the only method I see is part of the initial processing and includes the use of a vacuum pump to reduce air pressure and thus 'pull' the moisture out.
This is why it is imperative that all equipment used to process honey be bone dry.