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Honey is a naturally occurring material made by bees from the sweet, fragrant nectar of flowers. More than 200 substances have been identified in honey, the majority of which are sugars and water. Certain physical characteristics of honey, such as crystallization and viscosity, are substantially affected by moisture. The honey may be stored for a longer period of time because of the low water content, which shields it from microbial activity. Honey from around Pozarevac, the place in Serbia with the largest production of honey, was controlled. A refractometer from A. KRÜSS Optronic GmbH was used for this research. In the period from 2019 to 2021, 99 samples of acacia honey and 114 samples of meadow honey were analyzed. The average values of water percentage in the indicated period in both types of honey were between 16 % and 17 %. Based on this research, it can be concluded that the percentage of water in acacia and meadow honey was below the maximum allowed values according to national and European regulations. Below 17 % water content, honey fermentation is inhibited. Honey with a water percentage above 17 % is sensitive to fermentation, while honey with a water content above 19 % is extremely vulnerable. [ABSTRACT FROM AUTHOR]