Lars Fischer, creamed honey and seeding, Apimondia 2019 in Montreal

In this short talk, I am talking about how we treat our spring honey that won the Carl and Virginia Webb Silver Trophy for worlds best honey in 2017.
The topics are factors that influence crystallisation of honey with emphasis on temperature, seeding of honey and how to ripen a firm honey if that is necessary.

[@neilbush9873]

Give the man as much te as he wants his depth of knowledge is awsome and no one else is giving out the intricacys of honey creaming

[@flowerstreetfarmbees]

Thanks for all of this information. I’m thinking about nuclei and strainers. Does the micron size of the strainer matter? Is 400 too big? Do you want smaller pollen to be your nuclei?

[@LarsogZofuz]

The strainer we use is 350 micron. 400 micron would also be fine, I guess. Pollen of all sizes are perfect nuclei. Good luck with your honey😊

[@patrickbodenham6879]

Does he mean you have to make the JARS cold as well before jarring it up to avoid frosting?

[@LarsogZofuz]

No, I do not think it would matter.

[@patrickbodenham6879]

@@LarsogZofuz but if you cool it all after jarring you get frosting?

[@LarsogZofuz]

@@patrickbodenham6879 Yes, it would enlarge the risk of frosting. When I place the honey in a cooler room, I would always do it in the buckets before jarring and then put the honey on jars in the cool room / storage room. If that is not practical, I would move the filled jars to the cool room immediately after jarring to let the honey cool before it crystallizes.