Re: Creamed Honey advice
I bought a wine cooler that I can set at 57 degrees and I've checked it often, it's consistently at 56-57 degrees. It does reset to 54 during our frequent storms where electric gets knocked out momentarily.
I can't get my latest batch to set up going on 3 weeks. This is after a re-start as I figured I began with too warm of honey over 6 weeks ago. It was around 80 degrees when I added the starter (one I used before with sucess). It wouldn't set up in the wine cooler then, and it still isn't setting up with re-start of chilled honey and another 8 oz of starter. It looks beautiful, creamy light and great texture. I'm using 8 oz starter to about 80 oz honey. But won't get solid. I'm bummed.
Pleasant words are a honeycomb, sweet to the soul and healing to the bones. Prvb 16:24
March 2010; +/- 50 hives, TF