Understanding Honey

[Biermann]

Hello All,

I have three times extracted this year (all honey from seed alfalfa) and moisture was between 16.8-17.2%, mostly 2/3 capped frames, few 100% capped and I like the taste and extractability, so no problem from that end, but=

If I look at honey in the store, some is liquid, in 'user-friendly' squeeze bottles and it does not get hard in a short time. If I put my honey in thus bottles, it is solid (creamy) in 2-3 weeks. What do the 'professionals do to keep the viscosity so high?

Joerg

[Allen Dick]

I've written a lot on this topic in the diary at various times, but in short, they melt it in a hot room over a rack above a mixing tank held at 120F, then flash pasteurize it at 160F though a heating coil and while it is that hot, run it through a diatomaceous earth filter, then rapidly cool, it.

That destroys the crystals that cause early granulation. You'll notice when it does eventually granulate. the crystals are large since there are so few nucleii to form around.

Where you sell yours, your unique selling proposition is that your honey is not heated or fine filtered and is just as the bees made it, and a sure sign that is true is that it sets up soon with fine granulation.

[Biermann]

Hello Allen,

Thank you for the quick and 'to-the-point' answer.

BTW, have you written any book(s) with your knowledge delivery to others?

I noticed that you have written a lot discussing this and that and other issues and got 'at times' frustrated with beekeeping for reasons that are not my business, but perhaps you could find satisfaction giving your knowledge on. I know that a lot of books exist already on beekeeping, but very few for our area.

Just a thought,

Joerg

[Allen Dick]

I wrote the Green Certificate which is used in high schools.

I also wrote extensively on BEE-L over fifteen years and the diary, back when it was about beekeeping.