Making Creamed Honey - The Dyce Method - Beekeeping Basics - The Norfolk Honey Co.
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- เผยแพร่เมื่อ 26 พ.ย. 2016
- Making Creamed Honey - The Dyce Method - Beekeeping Basics - The Norfolk Honey Co. #Beekeeping
Making the perfect creamed honey is not a mystery, it's just knowing the right steps. In this video I explain to entire Dyce Method process of producing creamed honey from start to finish. Beginning with a jar of granulated honey I show you how to grind it into a smooth soft set honey and walk you through each part of the process.
Creamed honey using the Dyce method produces a superior smooth set honey that has no sugar crystals on the tongue and creates an added value product.
The reference book used for the details of the Dyce Method of making creamed honey is "A comprehensive Survey of Honey by Eva Crane but this book currently appears to be unavailable. - แนวปฏิบัติและการใช้ชีวิต
thank you!!
I've been looking around youtube for a week trying to find a video about creamed honey that doesn't start with "go buy creamed honey"
thanks for the book recommendation too.
Hi Alphonse,
You're welcome, it's a process that works really well and I'm always delighted with the results.
Stewart
One year late but YES! Every other vid about making creamed honey uses creamed honey to start it all which doesn't make any sense & not what I want.
Just finished dyce method starter, now got arm in a sling😁
Is that because Linda kept punching your arm cos you were too slow?
:)
Stewart
Excellent details and directions. I will definitely be making some this season. Thank you!
For my 'Creamed Honey' needed for Hawaii's Kiawe Honey and yet be Raw, we needed to 'crush' to honey with a Champion Juicer in homogenize cycle. Kiawe natural turns into a whole bucket of crystallized honey within 3 days after being taken out of the hive. We had 1200 pounds of harvest every 2 weeks to bottle, year-round. But our market was such that 'heating' was to never be used. The Champion Juicer was the ticket.
Fantastic video, thank you for putting your time and experience into this and sharing it with all of us. Looking forward to trying to make some creamed honey on my fall harvest.
G'day mate thanks for the detailed demonstration, the best I've seen so far.
Thank you for demonstrating this unique method. As you said a little extra work for a quality product. 🐝🐝🐝🐝
Thanks for sharing the video!
This is a great video, Sir. Apicultural Alchemy! Thank you. Im going to try this.
Thank you for a great demonstration!
Thanks great video Stewart,can,t wait till next year to make some.
Brilliant demonstration, thank you.
Can't wait to try this with the granulated honey I extracted in the Spring.
Thanks Stewart
Hi Eileen,
Thanks for the comments. It works brilliantly with Spring honey, especially OSR.
Stewart
Fantastic video! Thank you.
Thanks for this detailed information!
Thanks for Sharing! I thoroughly enjoyed watching your method. I will have to give this a try.
Hi g Jensen,
Thanks for commenting. It is worth the grinding, and when you think you've done enough carry on for another 10 minutes :)
Stewart
I am jealous of your equipment. Great video and thank you
Hi @Blue2crows,
I'm very lucky to have built up some nice beekeeping equipment over the years.
Thanks for your comments and good luck with your beekeeping this season.
Stewart
Wonderfully helpful video, thank you so very much, Sir.
I love the creamed honey that is as hard as chilled butter and just melts in your mouth and not sugary.
It's very rare to find that particular type but that to me is the true creamed honey, all others are secondary.
Thank you for your video 🙂
Really fantastic! Thank you so much!
Hi Janice,
Thanks for commenting and I'm really pleased it was helpful.
Stewart
That close up of the pour was excellent.
Awesome! Thank you.
Great video, glad to see another fellow beekeeper on TH-cam.
Hi John,
Thanks for commenting. There are lots or beekeeping resources here on TH-cam, some really good information being put out at all levels of beekeeping.
Stewart
This is really interesting - thank you very much!
This video is the best! Follow
the directions exactly and your creamed honey will have the texture of butter, not a bit of graininess. It took two weeks to fully set up though. Worth the wait!
It's a great process and I'm really pleased it worked for you.
Stewart
Great Video again keep up the great work. Counting down the day till my nucs arrive! Very informative videos, they will certainly help prepare me (the bees should stand a better chance, lol).
Thanks Adam,
Spring will soon be here.
Stewart
Love those tanks!
Thanks a lot from Argentina!
Hi Walter,
You are very welcome.
Stewart
Recently our niece from Austria brought some flavoured creamed honey over for us to try. The best thing on toast I have ever tasted. Just need to find some here in the UK.
thanks for sharing this
Great video Stuart
Amazing video thanks for sharing
Hi Qasim,
you are very welcome.
Stewart
Yes! Finally a video that shows you how to make the creamed honey from scratch! This video was very well done and had the right amount of detail so that it was fun to watch. Thank you for sharing your knowledge. Jim
This is brilliant :-)
Thanks Eifion,
If you've not tried it you really have to! Take the worst granulated runny honey you have and grind it down into a smooth paste. It's simply amazing how smooth and creamy the resulting honey is.
Stewart
Ive been looking for steps on how to do it and I finally found this vid Thank You
Hi Alexander,
Thanks for commenting, let me know how it turns out.
Stewart
Fascinating video. I hadn't even heard of creamed honey till reading about it on line a month ago. Not sure it's much sought after around here but next season I'm definitely making a batch just for the experience. Thanks for posting mr Stewart.
Hi Rabbit,
You should try it next season for sure, the finished honey is really creamy. It's well worth the effort.
Stewart
Thank you.. Thank you so much for taking the time to share your knowledge with the world.. it is people like you who makes TH-cam a great place for knowledge seekers and experience build, lucky enough there are good number of people like you in various topics and issues.
Hi Rajeh,
Thanks for commenting, I'm glad you are enjoying the videos.
Stewart
Thank you for a great video, with very good instructions and explanation of the process.
Hi Darlene,
Thanks for commenting, I'm glad you found the video useful.
Stewart
Used this video to cream a jar of my favorite honey at home. Worked like a charm. Thanks for the great video!
I'm pleased it all worked well for you, it's a great method that I use regularly.
Stewart
You had all this material? I feel like it’s too many steps for me here at home having only a kitchen aid 😮💨
I bake and churn ice cream all the time so I have tons of supplies lying around, on a much smaller scale than the video of course 😆 To this day I use this method to cream honey so I can attest to it being ironclad.
@@roryifilikeyou that’s so awesome!! Really trying to perfect my recipe 😭 I need help!! Can I email you?
Thank you sir
i remember buying this honey in wales about 15 yrs ago in a great little shop that only sold honey and meade and i asked the guy in the shop how it was made and he looked a little hesitant and told me it was just churned like butter! maybe he didnt want to give his secrets away lol. this is the 1st time ive seen it since though and it is really nice.
This is probably the best way to produce the creamiest, soft set honey I know. Works every time and tastes fantastic.
Stewart
Theres are many ways in which it can be done. Churned like butter is also significantly done in Sweden, it takes a lot longer though, anyway between a few days to 25 days of churning.
AWESOME vid Stewart, only suggestion is, if you ever do a remake of this video, consider when showing the granular honey, and the broken down creamed honey, try putting a drop between thumb and finger, and smear it like you would lotion, to show the creamy texture, and the granular texture so much better... still an awesome video, thanks for sharing all your knowledge
Watched your video last week, and I just finished bottling my creamed honey, following your steps in the video. Hope mine turns out like yours.
Let us know how your cream honey turns out. Much appreciate it.
@@cqammaz53 I made a small batch last year (2019), exactly like Stewart showed in his video, including the mortar and pestle. Sold all of the jars is a hurry. Made another larger batch this past summer, and the same lady purchased all that I made. I went step by step by Stewart's instructions. Good Stuff! Real smooooth!
Amazing .. my childhood glamor .. creamed honey ... thanks alot .. I ll do it and updates my results🌿🌿🌿
Thanks for commenting,
good luck with your beekeeping.
Stewart
Thanks Stewart, I'm in Australia and experimenting with my honey. P.S. I'm a relative of Sandy Nunes, Norfolk Coffee Pedlar who recommended your videos. Cheers
Hi Karen,
It's a small world indeed! I hope you enjoy the videos. Is it the Winter period for you now?
Stewart
@@TheNorfolkHoneyCo Yes indeed, such a small world. We're having an extremely warm Autumn, sunny and 20-23 degrees C most days, ... and no rain. I will be putting the girls to bed for winter soon. Most of them are at Marion Bay, Yorke Peninsula next to the sea, so very mild. Our girls produce well here, ... and yes, LOVE your videos ... I'll be watching you.
I've learned so much from you!
Hi GeeCee,
Many thanks for your comments.
Stewart
The Norfolk Honey Company
I've seen videos where they make creamed honey from runny hunny and... Yup you've guessed it, creamed honey. And those didn't help a lot. We don't even have creamed honey from where I live. So your video was very educational.
The making of creamed honey SEED in your video was very important. Your batch was very big compared to others, that also is very helpful.
Thanks!
You are most welcome.
Thankyou very much for the video.
Just a suggestion though, your corkscrew attachment would probably work better for you if you added an attachment to it like those power drill attachments that stick out sideways to hold it with a second hand. If you took a lump of wood around 10inch by 4inch by 4inch and drilled a hole in a tiny bit bigger than the screw shaft diameter about 2inches in from one end so it could slide down the metal shaft of the screw to near the cork end. You could hold it with your second hand way more stable as it spins.
Thanks very much for sharing, I intend adding value to honey and the Two on my mind is creamed honey and mead. I learnt one from you and will find the other some how.
I did also watch the NICOT queen breading method you explained and currently running a pilot here in Nigeria.
Thanks very much
Good luck with your beekeeping.
Stewart
Found you here
Such a wonderful video!!! Well demonstrated, instructions are simple. Might think about making a recipe that can be printed, with the temperatures and for how long as example. Can't wait to see what else you post~!
Thank you
what about using electric misxer ? does it work ? I tray it and will add comments later.
Hi Abbas,
Thanks for commenting.
I know some people that use an electric mixer and also you can buy some fairly expensive machines to make the creamed honey but I do like the low tech approach that allows everyone to give it a go.
Let me know how you get on with the electric mixer though.
Stewart
Great video, have a question. Do you have to start with heavily granulated honey or does this process work with runny honey? Ive seen where they use a starter or something along those lines. Thanks for any help!
Knew i would find out what your trick is Stewart! Thanks and CONGRATULATIONS on completely spoiling my daughters! IF i am successful in my endeavor as a second year beekeeper and end up with a enough surplus to rob our lil pollinators i'm quite sure my daughters are going to say " Daddy it's good and kinda runny, but we are much bigger on Stewart's U.K. CREAMY, SMOOTH, YUMMY HONEY!!! " :)
Hi Bruce,
It's a secret, don't tell anyone else and we'll keep it just between the two of us!
I'm sure when you produce your own first batch of honey it will taste like the best ever, it always does :)
Delighted that you are all enjoying the honey, make it last though, I'm not back for a while although my daughter is visiting in the Summer so she may be convinced to return with some more for your girls!
Stewart
Shhhhh! Pipe down or the kitty will tumble out of the bag! Please be convincing to her Stewart and give us a heads up if she is able to bring some back. Be more than glad to cover the effort and postage because... well i'm not going to mention this on social media, but my girl's mentioned something to the effect that Norfolk Honey is the BEST they and their old man have ever swallowed. Savoring the first jar and the second is sitting atop the mantel as a Brit relic haha! Thanks again Stewart , bye.
Fantastic, informative video ! Just as a matter of interest, what was the base honey, was it from Oil Seed Rape ? It obviously crystallises very quickly naturally ?
Hi, spetacular vídeo. I'm Brazilian. Although I didn't understand well english language, I Will try it. God bless you! Thank you a Lot. It's seems so taste.
Hi Jose,
Thank you for your comments. Good luck with it.
Stewart
Very instructive video! The only question that remained for me after watching is : was the batch made with a previous batch of creamed honey comparable in quality to the one made with the seed made with grounded cristals (seed honey)? Which one do you personaly prefer? I do not have cristalised honey available so I am considering following your method using a good store-bought creamed honey mixed with the honey from my hives. Thank you in advance!
You can buy wet grinders on line which would make this a lot easier.
Pls take good care and come back soon.
awesome video with lots of information! where did that sweet mortar and pestle com from?
How long does the honey stay in the settling tank before it is jarred? Do you only mix or stir it once before it’s packaged? Great video. Thank you for the instructions.
Thank you. Does it need to be stored at a cooler temperature while it is curing for 1-2 weeks?
gday have a couple qs: 1. are your white plastic buckets going in the oven?? 2. should the seed and the runny honey be the same variety? 3. what temperature do you store the jarred honey for 5 days until it sets? (Celsius please , I am in Australia). thanks for demonstrating the entire dyce method . very helpful
Thanks for the informative video!! Quick question.. isn’t it bad to heat honey?
hi im totally new to this but excited to try can you advice what measurements i need for smaller amount or is there no set measure as i will have smaller amount too you
Hi Stewart. What did you heat the honey in? Thornes say their polythene buckets should only be heated to 45 °C.
Is there a reason that this process is different than regular crystallization of honey to where you need to heat it to 150°?
Amazingly Informative Video!!!!! Only video that shows how to make Creamy honey!!!!! Could you use a coffee grinder or a Food processor or does it have to be a mortar & pedestal???? Idk if using other grinding methods & their use will add air. So just wondering. I've never seen Creamy or creamed honey sold anywhere before. This looks Absolutely BEAUTIFUL!!!!! Thank you!!!!!!💙💜💙💜💙💜💙💜💙
Hi Mama Bear Cherokee Miller (we have to work on a sorter nickname for you lol)
Thank you for your kind comments. I'm not sure if the coffee grinder or food processor would work and the pestle and motar is strangely rewarding!
The honey is such a smooth feel on the tongue, very silky and worth all the effort.
Stewart
Thank you for a great explanation on the whole Dyce method to make creamed honey. I am wondering about heating up the honey in plastic containers. Will there not be a chemical contamination from the plastic when you heat it? Just wondering, as I always try to avoid heating any food in plastic. Thank you.
How much heat will the plastic buckets take before they start melting? Your video shows that you can heat them to 150 degs. But I am not sure if some of the plastic gets into the honey.
Forgive me if you'd already answered this question. I have several buckets of crystallized honey. Can I heat those buckets of crystallized to a runny consistency, cool down and then add crushed starter, or must you add only crushed starter to fresh (uncrystallized) runny honey? Thank you.
Hi Stewart, live the video very informative. Can crystalised honey be heated as mentioned to add the seed to as opposed to heating fresh honey.
Cheers Jason and Jenny Australia
It was interesting to watch. But I actually like hard crystallised honey, can't find it anywhere nowadays. All suppliers sell something like creamed honey that never crystallize to the texture I like.
Is there a written version of the method available that you can
post that is in printable format.
Is 10% seed strictly required or does it just speeds up crystalization?
can you tell me about your mortar and pestle and what you suggest, please?
Can all that hard work done in the mortar and pestle be done in a Thermomix ? Or other high speed high power blender?
Very interesting. Can you grind up the original candied honey in a blender?
Thank you so much for this amazing demonstration! I believe I followed the method perfectly, however I am at day 8/9 and my honey is not as set as your video displays. Any suggestions? Do I need to just wait longer? It’s been at 54/55° for the entire time. It is definitely thicker, but not quite “creamed” Thank you for any input!
Thank you for demonstrating such technique sir
I have two questions sir when 1st batch pasturizing was done at about 65°C, you said for 15 min but then your clock showed it took 1 hour(12:02 to 12:06)? So for how much time do I pasturize it?
Second question is that will the final product recrystallize if so then what do I do to maintain the creamy honey? Do I churn it up? Or keep it in fridge @ what temp?
So can you kindly clarify this for me
Thank you
Hi Stewart. Note you made your starter using a postal & mortar to get a really smooth honey. I was wondering for larger amounts where you are going to cream 50lbs of honey so requiring a 5lbs of smooth starter could use a Kenwood mixer on minimal speed setting with the K tool to break down the granular structure of the honey. Regards Richard
Hi Richard,
That would probably work I think. What I tend to do is make up a batch and save maybe half a bucket (5-10kg) for the next batch so I don't have to go through the grinding again.
That said, it's what long Winter night's are designed for :)
Stewart
Stewart , Thanks for your reply. Just starting to do my first batch of creamed honey. So thought that I would do a large starter batch to hold some back fo the next time I do creamed hone. Thank Richard
Are the heating steps required if only making a small batch of creamed honey? I can't imagine too much yeast forming from a 12oz container but I really have no clue.
Thank you for this video, I have read every comment hoping I'm not repeating a question. I am just starting out, am I understanding correctly the seed honey is like a sour dough starter, after you have used the seed (starter batch) honey, to make another batch, you can use the second batch as a seed (started batch) honey as well? Also, you said you sit the initial seed honey aside, does it need to be kept cool or is it stored at room temp? BTW here in the US we still us Fahrenheit so I am glad you used both in your description. Wonderful video!
Hi Robin,
Thanks for your comments.
Yes, save some for the next batch and use that to seed it. I kept mine a little cooler than at room temp. I left it in the garage actually.
Good luck with your beekeeping and honey production.
Stewart
@@TheNorfolkHoneyCo Thank you again!
I wanted to tell you about an exciting discovery .
I bought a lyson cappings extruder and after extruding yate cappings with partially crystallised honey I left it to settle out .
Coming back several days later the particles of waxy honey were on top but underneath the layer of honey was beautifully creamed with a smooth texture with no loss of aroma as when heated, yate normally sets with a sandy texture.
i am currently about to test the process on canola honey it may not be so obliging.
This is a very well made instructional video. My highest praise for everyone involved in making it.
I wonder if store bought creamed honey can be used as seed honey. Another enjoyable hands on test ahead. 🙂
Hi ReadyUpGo,
Quality soft set honey takes time and patience. I wouldn't want to introduce honey that wasn't my own into the mix. You never know where it's from!
Have a great beekeeping season.
Stewart
Whoa! Good thinking on this one my friend. Much appreciated.
I’m 73 and new to the sport. Maybe I should put that this way, 73 and still keepin beezy!
Hi Stewart, many thanks for all of your amazing videos, they’ve helped me a lot while starting out with bees.
My question is can this method be used with honey mainly from OSR ?
Thanks Martin.
Hi Martin,
I use this method for all of my OSR and it creates a fabulously smooth set honey.
Stewart
@@TheNorfolkHoneyCo what is ORS
Daniel... better late than never...
OSR stands for Oil Seed Rape, (or Canola in the US) It's a plant that has super bright yellow flowers on mass. Some can find it dazzles them, as they drive through countryside planted up with it. 😎 It's an Oil crop used to make Cooking Oil, Margarine, part of Animal Feed, some reuse it as a Bio Fuel ! ⛽
Did you know :
OSR sets fairly rapidly (eg the Runny Honey 'Clouds and Sets Solid'.) So when the Bees collect Nectar from OSR, initially its runny as the Bees keep it warm, inside their cosy Hive environment ! However, as soon as the Beekeeper removes the Frames of OSR Honey, it cools, and, can set Solid ! So hard to extract with an Radial Honey Extractor (aka spin the Honey out of the Foundation Comb.)
Tip :
So OSR needs to be removed from the Hive and processed promptly. Cut, Spin, Jar ASAP.
Interesting:
As Stuart mentions, Solid OSR can be beneficial, as it is perfect for making Creamed Honey ! Here in the UK we have to say "Set Honey," as Creamed could misled some as, they may think it involves 'Cream' from a Cow. 🐄 Not !!! 🤣
That's the next stage. ... Moo
Hot Toast, melted "Butter", and loads of Set Honey. 🍯
Yum. 😋
Hope this helps.
Happy Beekeeping 2021.
🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝
Any Granulated Honey (that has grains of Sugar crystals formed in it), or Set Soild, eg the Honey has very little liquid level in it, or is hard to scope or spread, both can be gently warmed*, to make it runny again. ✔
* Don't overheat Honey, or you will lose the unique taste, and Natural Honey qualities !
We make Honey to enjoy, not for it to taste like Sugar Syrup. So go slow and careful if heating it. 👀
Hi from Australia!
What type of bucket do you use to withstand the heating process ? I’d be concerned it would melt in the oven?
Belle
I really like your video on how to make cream honey. It seems so simple. I have watched the video a few times now, made a few batches of seed honey and then watch your video again to make sure I'm doing it right. I can't seem to get the cream texture like in the stores and the farmers markets. My batches are still a little grainy. I'm not sure if its my grinding/whipping technique in the pestle and mortar thats to blame or the large crystal honey I'm starting with. Do you have a video of how to grind the crystal honey? Your video speeds up in that part or you show the end result of your work. Any help would be great. Thank you
Hi Barbara,
Thanks for your comments. All I do is keep grinding the honey until I can no longer feel the crystals in the honey. I just grind it round and round, no special technique required, just time!
Stewart
Dear friend, I would like to thank you for sharing, in such a clear and didactic way, your technique of producing creamy honey. I am a beekeeper here in Brazil, we do not have this type of product, but besides beekeepers I have a degree in administration and I like to develop new products. I understood the whole process, it's practically the addition of a catalyst, a similar principle to produce homemade natural yogurt. But the biggest doubt I have is how to granulate the honey? In the first stage of the video, where you knead the crystal beans and get the first seed.
I'll try to reproduce your technique and see if I can get the wonderful product you made. I'll buy the book you indicated.
Once again thank you very much, I have already become a member of your channel.
Hi Dimas,
Thank you for your comments. Yes it is a catalyst of sorts, once you have some granulated honey it is a process of grinding them down until you can no longer feel the crystals on your tongue and using that as the seed for the runny honey. Temperature control is also quite important to achieve a good set.
Good luck, let me know how you get on.
Stewart
Dear teacher,
This is your newest status on youtube, kkkkkk, I performed the method, but without using the pasteurization system, because it is not an oven with precise temperature control.
As we are in the process of licensing our honey house, following the national and international requirements, we will acquire an industrial oven to handle large quantities of honey.
As for the process, I followed his guidance, made the seed from a honey I bought in the supermarket, he had crystallized and used it for the process. I bought the same honey in more quantity and mixed the seed.
I put it in a sterilized glass canister, and left it for 4 days, I realized that it was still in a very soft consistency, I thought putting it in the refrigerator would speed up the process, and the result was fantastic. Considering that I live on the north coast of São Paulo - Caraguatatuba, the weather here is hot and sunny as on any coast.
I arrived at the consistency of its product, but the color became a little darker due to the fact that the honey bought was darker than the one we produced, but I will reapply it in the honey of our hives that has an equal necklace of gold.
I am grateful for your help, I am a new student, great teacher !!!!
Well done Dimas,
I hope it all works out well for you. I am sure it will taste fantastic.
Stewart
How do you get the firmest set possible while still having the smallest Crystal formation? I like a really firm set, thanks.
Well done, very thorough on the process. Keep up the good work. Have you ever tried infusing the creamed honey with ginger? Or added something like raspberries to it?
Hi Wally,
thanks for commenting. I have tried cinnamon but not ginger or raspberries. Is that something you have tried?
Stewart
I've done raw liquid honey with cranberries and garlic with great success. We raise our own bees at Bush Boys Beehives. We are small backyard set up just getting started with raw, organically minded beekeeping practices.
Wow the same honey it has to be worked out.
Great videos thanks. In Uk we moved over to SI units regards temperature many years ago so use of farenheight is somewhat baffling. Why farenheight?
In any case brilliant and informative. Thank you :)
Hi K. Smith,
thanks for commenting. The reason for using the Fahrenheit measurement is that in the original documentation Prof. Dyce used degrees F and I wanted to stick with his original instructions. It doesn't take much to convert and it was a nod to Prof. Dyce and his work.
Stewart
The Norfolk Honey Company hi Stewart,
It's a superb video and clearly a lot of effort went into producing it 😊 😊 thank you.
My question arose simply because people often end up talking about "degrees" and then no one knows what they mean.
Cornell university has over the years produced some great work. As a (former) electronics engineer & semiconductor development scientist I even worked briefly with a couple of folks there. One now sadly passed away. Americans now work in centigrade in science though this has clearly yet to trickle down to their public. Probably why Dyce used farenheight - his audience - unless it is a very old book.
American intended audience (for book). I see now.
It's time for the American public to move on.
Thanks again for a very informative video and the nod to Dyce. Fascinating 😊😊
The original work was carried out around 1930, the original paper was Dyce, E.J. (1931) Fermentation and crystallisation of honey. Bull. Cornell agric. Exp. Sta. No. 528. Also, Dyce, E.J. (1931) The Crystallisation of honey. J. econ. Ent. 24:597-602. These taken from Eva Crane's fantastic book "A Comprehensive Survey of Honey".
Stewart
Great video!!! Once you mix the seed with the runny honey at what temperature should you store the honey so it becomes creamed honey??
Hi Andylium,
Thanks for commenting.
I find keeping the honey in my honey room which is an unheated part of my garge works great. I guess the temperature flutuates around 8-18 degrees at the moment but it will drop as the Autumn gets colder.
Stewart
Thank you very very much!! Not only you take the time to publish this content, but you take the time to respond. You, Sir, are part of the solution. Cheers!
The best temperature is 60oF. However, is it ok when making in cool refrigerator at 40-50F??
Hi Stewart, can i use differnt type of grained and liquid honey or they must be the same type for a better result ? what type should i use ?
Hi,
Yes, you can use any kind of honey but the best is grained honey that you can make really fine and then add this to runny honey and get the temperature just right.
Stewart
Brill video, thanks a lot. I'm going to try this year (2022 in uk, bees are doing well). May I ask, once the honey is set, how long does it keep? Runny honey crystalizes within a few months, but as its already crystalized, does it remain in the same smooth texture for a long time or do larger crystals eventually start to form? cheers
Thanks for your comments. The soft set honey stays nice and soft for ages. I've never had it in the jar long enough for it to granulate hard again, it's just too nice.
Have a great season.
Stewart
Hi Richard, thank you for such a clear, informative tutorial! I am writing this as I wait for my first lot of honey to be seeded to complete its 15 mins at 65C. Fingers crossed! Please could you explain how the honey can be 'spoiled' if it isn't cooled quickly enough? What happens to it? Many thanks
Hi Diane,
It's Stewart :)
I'm glad you enjoyed the video. Maintaining a high temperature for too long causes the formation of HMF (5-Hydroxymethylfurfuraldehyde) which is a breakdown product of sugar. Regulations restrict the levels of HMF in honey depending on your location and the type of honey.
Stewart
Thanks! That's really helpful.
Can you use a food processor?
Where do you buy the corkscrew for the creaming process?? I am in Australia.
I believe it is a paint stirrer. J
For help.
I would jlbuy and start bee keeping so how do you get crstalyzed honey or how do you get it?Please i would like to learn because that looks amazing.
Keanu Reevs It crystalizes by itself, specially if you have canola nearby. If you have the chance to move the bees into canola, don‘t wait for it to crystallize, just wait for it to starty crystalizing (mostly 1-5 days after extraction) and then stirr it (depens on temperature 3-10 days) and you got a perfect creamed honey, safe some to use as a starter. Then you self consistent.
Just trying to get it better for the nnbka tasting
Hi Stewart...Does the seed honey also need to be heated to kill the yeast or just the runny honey? I'm excited to create some creamy honey.
Hi James,
You can go either way really, it makes sense to kill off the yeast prior to putting in the effort to create the creamed honey as it is quite a lot of work but if you start with a small amount in the pestle and mortar then there will be little yeast in the sample to start with. That said, yeast will multiply at a fast rate in good conditions so a lot depends on how fast you will use the creamed honey once it's prepared. I would take the time to heat treat the seed first and allow it to re-set prior to starting out.
Stewart