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It depends on the location, but typically June-August. Some as late as October. In my area the honey flow is from mid April to June 1. It usually takes me about 30 days to harvest it. Then whenever I get around to bottling it, shortly after it's sold. People think that when spring starts, you...

Every customer is confused about something. Literally every customer. Some are confused about weight vs volume. Some are confused about where honey comes from (many think it comes from pollen). Some are confused about what honey is (they think it's bee split). Most are confused about when it's...

Haha. Not even close to true. I sell with an honor stand on my front yard, through etsy and through my own website. All three have my prices clearly labeled. Every bottle I have is labeled with the price. It's all upfront and very straight forward. And yet some people find me from my website...

I always find it interesting how honey is viewed in the homebrew world. Homebrewers love the best, freshest, ecologically sourced resources. We avoid box chain stores and big conglomerates to the extent we can. It's all about local, fresh. Until it comes to honey. Then homebrewers want the...

I wouldn't say it would be garbage. It would probably be Orange Blossom honey. But the question is if you'd like it. It's common in the honey industry for domestic buyers to request samples. Say I have 200 lbs of Sourwood honey. The buyer will ask me to send a 2 oz or so sample. Depending on...

TSC doesn't say that it came from one source, or that the source is a good source. It only says they know where it came from. So it could have come from a toxic wasteland, but if they knew it came from there . . . BAM here's your TSC label. In order to have TSC on the label, you have to have a...

Yourself? Not really. You can usually check the ingredients on the label. If it doesn't have ingredients, you better have bought straight from the beekeeper. Beyond that there are chemical analyses and pollen analyses. But it gets kinda expensive for the meadmaker.

Just because bees visit a flower doesn't mean they make honey from it. Many early blossoms produce very little nectar, but large quantities of pollen. Bees don't turn pollen into honey. Almonds are the best example of that. You can put hives into almond orchards and they come out lighter than...

The "drip test" isn't really that accurate. It's attempting to tell water content, among other things. Grade A honey has a moisture content below 18.6%. Any less than that doesn't create a more superior product. Any more than that and the honey could ferment, if it isn't pasteurized. My honey is...

FYI - Texas has a local honey finder (https://realtexashoney.com/real-texas-honey/rth-honey-locator/). I forgot about it until my drive home today. Other states have a similar program. North Carolina is one of those states. In case others are wondering.

If you're in Texas you've got lots of options on local honey. Texas is a big beekeeping state. Some commercial, some sideliner, some hobby. Beeweaver and RWeaver, both about two hours east of you, are big operations that sell bees to alot of smaller operators. I would bet if you call them up...

A) I've never been super impressed with palmetto honey. I know others rave about it. To each their own. B) I'm not sure that I would consider honey sold at $10/lb with free shipping as "price premium." I sell my local honey for $8/lb. And I'm well below market for local honey. I know many in...

Let me start this off by saying this is my opinion only, and not the opinion of all beekeepers or the industry at large. No, "True Source Certified" is not meaningful. TSC attempts to trace the origin of honey back to the original source. It's a decent attempt, but it falls short in my...

Oh I have no doubt that's what the label said. It's just not a thing. Honey bees are Apis mellifera. Most managed honey bees in the US and Europe are a few subspecies of that, with the predomenant versions being Apis mellifera linguistica (the "Italian" honey bee), Apis mellifera mellifera (the...

If you're ever in Asheville, stop in the Bee Charmer. They have a free honey tasting booth. They'll sit down and walk you through a tasting of literally dozens of different types of honey from around the world.

As for what honey is "best", I'm preferable to Tulip Poplar and blackberry. But mainly because it's my local main honey flow, I'm familiar with it, and its flavor brings back good memories. If I want something lighter and more basic, I go with an acacia or alfalfa. I avoid clover, as what you...

As a Certified Master Beekeeper, I can attest to this. HFCS if you're lucky. Sugar water if you aren't. But the adulteration isn't the bigger issue to me. It's the latent minerals and chemicals that exist in the honey that comes from these regions. Not tried. Did. And are still doing. Look...

I waited 30 min and rechecked. The temp read 146.4 (or a 5.2 degree loss in 30 min). I stirred vigorously, and it read 141.3 degrees. Not really sure what to do with that. Anyway, I lifted the bag and turned the heat element on for a few min. Got it back up to 152.6 degrees, let it sit there...

Both. Post #6 is mash heat loss. Post #24 is water heat loss (with the element on to some degree). I'm brewing at the moment. I just took 31 quarts up to 161.0 degrees, mashed in, and had an initial mash temp of 151.6 degrees. I'm going to wait 30 min, mix vigorously, and take a temp. If I...

Interesting. I'll have to check that out. Yeah, I was hoping to avoid that. But if I want to get the results I'm expecting, I realize I'll need a false bottom, a more advanced temp control system, and a recirculating pump. In due time I guess though.