Recent content by Wallaby

I keep bees and use the rinse water from cleaning my extracting equipment and also rinse my wax cappings - this honey water is essentially a waste product. Recently put some into a sanitized carboy w/lock and it is fermenting vigorously as I write and has ben for two weeks. Tastes OK so far. No...

The upshot of the previous post is that it is prolly better to liquify and "Pasteurize" for long term storage that to trust raw honey not to ferment after is crystalizes. Soured honey sucks.

Honey contains moisture, about 18% or less, (by law, may vary by state) and is made up of a variety of different sugars. As it crystallizes, the moisture content in the remaining uncrystallized honey can (and often does) cause the remaining liquid sugars to ferment. Especially in raw honey. Bees...

I keep bees. 40++ years. Honey is heated as little as possible to preserve the delicate volitiles. To remove crystals and/or re-liquify, I use a big (about 30 lb. of honey) double boiler (Two big stockpots) and heat to 140 degrees F. (Use a candy thermometer) Keep it there about 10 mins. A very...