Abstract: The rheology method was used to study the characteristics of domestic honeys. Analysis of rheological measurements suggests that the Newtonian model is the rheological model for domestic honeys rather than the Bingham model. It is concluded that water content is the most significant among the factors influencing the viscosity of domestic honeys. The water content temperature viscosity graph is established so as to fully describe the interrelations among water content, temperature and viscosity of domestic honeys.