My honey sets up slowly with a quite fine texture. On small batch experiment less than 10% starter does the trick. My sons honey crystallizes quick with large grain and unless you hit it with a fairly high percentage fine grain starter its own crystal identity wins the race.Hi .Robert, in my experience with creaming honey it will still cream with less starter. I dont use the Dyce method, I do follow what Oldtimer does. I use fresh extracted honey, and add the starter with a whisk to blend it through, let it sit about a week and stir a minimum of 2 x a day +. Then jar it. 57* till creams. I like this method because it does a softer set, it doesn’t get hard.
Yes.If not pasteurized does the free water at RT now accelerate fermentation?
I am sure that fermentation is likely more the exception than the rule. If your honey is on the low side of moisture content all will be well. On the high side may be the risk that pasteurizing eliminates.I have been creaming honey for about 4 years, not pasteurizing at all and haven’t had any fermentation issues that I know of. I think it is used up pretty fast.
Is copper honey safe for short term exposure? It has several time the heat transfer rate as stainless and easier to fabricate.psm1212 " I started pasteurizing last year" .
How do you cool the honey rapidly from the pastuerizing temperature? Dyce basically says the faster the better to preserve flavor and "quality" - basically avoiding accelerated aging. I am thinking a stainless steel length of tubing in a cold water bath ( home made) - scrounging / searching.
When you get into travelling wall scrapers it immediately gets out of the realm of hobby process controls! For cooling a flat pan that sits in a larger pan of iced water might be as effective as necessary.crofter "it would be nice if we could come up with something the hobbyist or sideliner could use"
That is my goal. I am looking to able have long term storage, say 5 years, with quality and without a power source.
One problem with using concentric cooler tubes or even just tubes is hte behavior of honey. When going from hot to cold the viscosity changes quickly and the honey thickens on the side walls where it is cold, This insulates the rest of the honey and slows up the cooling rate. It needs to be "scraped off" or removed by stirring and mixed in. This is also why honey frames on the outside of the winter cluster act like insulation. The oil industry send "pigs" down the pipelines to clean the sludge off to increase flow rates. Being able to "scrape" or remove what is called the boundary layer of thick honey while cooling is the primary issue - I think. While getting a somewhat uniform temperature in the mix, say plus or minus 5F, is another requirement.
I worked in a chemical plant while in high school - got away with being too young for 3 months before they caught-on but my birthday was in a week. I use to mix 500 gallon chemical batches in a double jacket stainless steel vat. I could apply steam, hot water and cold water through the jacket to control the temperature of the batch. Now I understand a lot more about physics and using that experience to make creamed honey gives me some small batch ideas