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Discussion Starter #1
We pack a lot of finely crystallized honey ( creamed honey) in clear jars. After sitting for a few months, large blotchy patches and streaks form , degrading the visual appearance of the product. Does anyone have any advice to avoid this problem( short of packing in opaque containers) ?

Thanks
Nick
:kn:
 

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Most likely the honey has too much moisture. When the tiny crystals form, moisture is increased further in the rest of the honey and fermentation happens.
 

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Assuming it was heated to kill yeast, I would guess shrinkage resulting from crystallization? So opaque is a good idea or a wrap around label. How did you process it? Dyce Method?
 

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Discussion Starter #6
it was raw, never heated. goldenrod that crystallizes fast and smooth.Packed in October. Also, it is kept at 60F or below in the honey house. usually 40F most of the winter
 

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Is there a reason you keep it at 60F and below after it has creamed? And what is your creaming process?
 

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Discussion Starter #8
we usually dont run the heat in the honey house all the time, as we dont work out there all winter. Process is put it in the jar and put the lid on. It does its thing by itself. Customers really like the flavor and that it is truly raw honey.
 
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