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  1. #1
    Join Date
    Mar 2012
    Location
    Armstrong Co. Pennsylvania (USA)
    Posts
    9

    Default Honey crystallization....

    I am new to bee keeping this year and recently harvested my first honey of 5 medium frames from my strongest hive, they do have two deep brood supers with enough stores to keep them through winter but just finished two candy boards to add to the hives. This honey was bottled on Nov. 23, 2012 and is very light in color almost a white/yellow and i got approx: 11.5 lbs on honey from the 5 medium frames. the problem is it has crystallized already, my research shows that a light colored honey will do this fairly quickly, any suggestions or guidance will be appreciated. I believe the honey is white clover and golden rod. Thanks........

  2. #2

    Default Re: Honey crystallization....

    Heat it up low and slow to 110-115 degrees and it will re-liquify. Happens to raw honey over time and especially fast with the fall goldenrod/aster honey.

  3. #3
    Join Date
    Apr 2008
    Location
    Fair Grove,MO,USA
    Posts
    1,665

    Default Re: Honey crystallization....

    For your own use i would leave it in the crystallized stage until i was ready to use it. then do as Dan, above says.

  4. #4
    Join Date
    Aug 2011
    Location
    Saint John, Indiana
    Posts
    101

    Default Re: Honey crystallization....

    Put it in a pot of water and set it to low heat. Make sure the lid is off or partially opened. Over time when the water starts to simmer or boil stir the honey a little and keep doing so til it liquifies. That's what i did and mine is still liquified and its been a few weeks.

  5. #5
    Join Date
    May 2008
    Location
    Concord, CA
    Posts
    4,163

    Default Re: Honey crystallization....

    FYI tupalo honey is a light honey, that is very slow to crystallize. One of the slowest.
    Dan

  6. #6
    Join Date
    Feb 2012
    Location
    Genola, Ut
    Posts
    56

    Default Re: Honey crystallization....

    We have always left the honey jar on the stove.whenever we cook the heat indirectly liquifies the honey. If you are worried about appearance for gifting do what robo says. Never microwave.

  7. #7
    Join Date
    May 2010
    Location
    Cupertino, CA, USA
    Posts
    280

    Default Re: Honey crystallization....

    Correct me if I'm wrong but I think it is very important to avoid getting ANY water in the honey during extraction. I'm very careful about this and my honey is very slow to crystalize.

  8. #8
    Join Date
    Oct 2009
    Location
    Panama City, Florida, USA
    Posts
    591

    Default Re: Honey crystallization....

    If your honey is in glass, put it in the oven at 120 for a couple of hours. no danger of getting moisture in it. Loosen the lid to keep pressure from building up in the jar.

    Moisture in Honey does not cause it to crystallize but it will lead to fermentation is the moisture content is much over 18%.

  9. #9
    Join Date
    May 2012
    Location
    Sacramento, CA, USA
    Posts
    2,930

    Default Re: Honey crystallization....

    Color has nothing to do with it as far as I know. Glucose to fructose ratio is the main factor.

  10. #10
    Join Date
    Oct 2011
    Location
    franklinton la usa
    Posts
    1

    Default Re: Honey crystallization....

    Quote Originally Posted by archer5x View Post
    I am new to bee keeping this year and recently harvested my first honey of 5 medium frames from my strongest hive, they do have two deep brood supers with enough stores to keep them through winter but just finished two candy boards to add to the hives. This honey was bottled on Nov. 23, 2012 and is very light in color almost a white/yellow and i got approx: 11.5 lbs on honey from the 5 medium frames. the problem is it has crystallized already, my research shows that a light colored honey will do this fairly quickly, any suggestions or guidance will be appreciated. I believe the honey is white clover and golden rod. Thanks........
    if honey is in qt. size or smaller put them your dishwasher with your dishes tighten lids turn on

  11. #11
    Join Date
    Oct 2011
    Location
    Edmonton, Alberta, Canada
    Posts
    688

    Default Re: Honey crystallization....

    There's lots of fall threads and posts on crystalization and search function is easy to use!

    Honey should not be microwaved or heated above 104F, as if my memory is correct, enzymes are destroyed, loss of the delicate flavor&aroma, darkening the color, and loss of nutritional value. A water bath with heat on very low c/w thermometer or a honey chamber as simple as a kitchen oven/old deep freeze/old fridge/insulated wood box, light bulbs and a thermostat work very well to liquefy small quantities.

    Recommended max temperature of honey is 95-104F.
    Last edited by mgolden; 12-08-2012 at 04:31 PM.
    If you always do what you always did, you'll always get what you always got!

  12. #12
    Join Date
    May 2008
    Location
    Concord, CA
    Posts
    4,163

    Default Re: Honey crystallization....

    I've read 110F-115F being the warmest temp to take raw honey. If you don't mind killing the beneficial properties of raw honey, you can heat it hotter.
    Most of you're grocery store honey has been flash heated around 160F.
    Dan

  13. #13
    Join Date
    Dec 2012
    Location
    Ogle County, IL, USA
    Posts
    1

    Default Re: Honey crystallization....

    My Goldenrod honey crystallizes very quickly and it is a favorite. We expect it to crystalize quickly and our customers have no problem using it that way.

  14. #14
    Join Date
    Jun 2009
    Location
    Post Falls, Idaho
    Posts
    168

    Default Re: Honey crystallization....

    I have heard of putting it in hot tub. I have mine set at 102. How long should it take for quart jars, and 1/2 gallon plastic? If in for a long time, it still should never go beyond temp of water, correct?

  15. #15
    Join Date
    Apr 2011
    Location
    Auburn, NY
    Posts
    494

    Default Re: Honey crystallization....

    My fall honey started crystalizing quickly after harvest and I just let it. My suggestion: Use it that way! Bake yourself a few loaves of Christmas nut roll. A rubber spatula can scrape a jar fairly clean. Scrape the crystalized honey on the bread roll to hold the nut mixture in place. Very very good stuff.

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