Honey Troubleshooting and Terms#
1 . Why does honey granulate? If honey is granulated, has it gone bad?
Honey is a supersaturated solution that wants to turn to a granulized state. Some honey will granulate quickly and some more slowly. This all depends on the various types and amounts of sugars present (high glucose, granulates faster). Honey that has granulated has not gone bad.
2 . What are some of the things you can do to delay honey granulation?
Heating, straining and filtering the honey during the extraction process delays granulation
Keep honey covered to prevent airborne dust from settling in it
Any particulate matter such as pollen clumps and wax particles can stimulate the formation of crystals and escalate the granulation process
3 . If your honey granulates, what can you do?
Heat no higher than 145 degrees. Above 145 degrees, the enzymes and proteins are denatured. This changes the taste and some of the health benefits of honey. (Leave in your car during the summer in Georgia)
Make creamed honey, honey taffy or use in tea or spread on bread
4 . Why do different honey varieties have different colors and tastes?
No two nectar sources have the same chemistry. They have different combinations of sugars, minerals and enzymes. Dark honeys have a high mineral content which gives them a dark color and taste. Lighter honey has a lower mineral content and is milder in taste.
5 . What is “chunk” honey?
A combination of comb honey and extracted honey in a container
6 . How is the production of comb honey different from the production of extracted honey?
Use extra thin beeswax
Produced in shallow supers
Foundation has no wires
Frames are removed as soon as capped to prevent darkening the face of the comb
7 . What is the reason to “bottom super” if you are making comb honey?
This technique minimizes bees walking on the cappings thereby staining the surface and it encourages bees to fill more thoroughly.