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My 2006 honey (2nd year of beekeeping) seems to be granulating very quickly. Is it because the foundation was a year older? Or what?
 

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Temp and Dextrose content are the causes of honey granulating.

now don't ask any details cause I don't know that! :D
 

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Local feral survivors in eight frame medium boxes.
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Beesource.

At the top of this page is a label "Search". Click on that. Then pick all forums, put in your search criteria and do a search. If you don't find it here, go to the main beesource page (www.beesource.com) and click on search and do one there.
 

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Foundation age doesn't affect granulation rate...

The main culprit is where the nectar came from. Different flowers produce honey with different sugar compositions. The mixture of flowers that we have in Arkansas makes a honey that almost never granulates, whereas some flowers make a honey that will granulate almost faster than you can get it out of the super. The other culprit, as was mentioned, is temperature. 57 degrees F is the temperature that granulates honey the FASTEST, so stay as far away from that temp as you can, either plus or minus. In other words, either freeze the honey or store it someplace warm, but not in a crawlspace where the temperature fluctuates (cold at night, warm in day), and not in the fridge.
 

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Freeze honey?
Does it stay fresher that way?
Should you consume it right away after it thaws?
I always thought honey lasted forever and if it crystallized just pop it in the microwave or warm it somehow thin it out. :confused:
 

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No Bee. It doesn't stay fresher that way. You can't get it cold enough with your freezer to actually freeze it.

I think that Curry was recommending a constant temperature above or below 57 to slow down the granulation process. It will only slow it down.

Micheal Bush's suggestion is a good one. Look it up under search at the top of the page.
 
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