Made some cinnamon creamed honey about 9 days ago and it seems to be taking a long time setting up. Background: I didn't rapidly cool my honey after reaching 140. Also, I've been keeping it in a garage where the temp. is around 40. Should I just be patient, move the honey to warmer room, or? Any advise is much appreciated. Thanks
Correct. If you need to speed up the process you need to move the mass. Reversing jars upside down several time (let's say every 2 days), will enhance crystalization speed.
I never heat it at all. I just mix in the seed and try to keep it as close to 57 F as I can without working too hard. In Nebraska that usually means putting it on the window sill in the winter... but I have considered setting up a fridge to do it with it more exactly 57 F.
Of course, if you had it 140 F when you added the seed you melted the seed, which was the point of heating in the first place, to melt any crystals that were there.
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.
I just started this yr with making creamed honey for myself. I am on my 3rd batch so take this with a grain of salt. I make it in pint jars. I just fill it about 3/4 of the way with unheated un filterd honey just like I would sell it. Plop in 2-3 Tbs of seed and stir well then top off with raw honey and put it in the crisper drawer of my fridge for a couple of weeks. All 3 batches have set up firm and nice. This is the method a guy our our club has been doing for yrs and he said the key is to stir it good
I took one of my 1/2 pint jars of half set creamed honey and put it in the crisper drawer in the fridge. I make small batches because I'm not selling it very fast and I doubt I ever will. Thanks for the idea, definitely worth trying.
What are you using for seed?
if this was directed at me I don't have enough honey nor room in my crisper to make more than a. Pint or two at a time. Obviously if I were to produce it for sale I would have to come up with a way to mix larger batches FWIW for about 10 min worth of physical time I have almost a gal of "seed " for future batches
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