Macro-trash (brood, chunks of wax, etc) will not cause crystallization.Questions:
When I extracted it there was some brood on a couple frames, I don't recall open the brood when I extracted it but would that cause it to crystallize?
Also, if too many capping got into the honey would that cause it to crystallize?
I strained it with a very fine mesh, and I used a hot knife(this was the first time I used a hot knife), would I be better off used one of those pointy things that opens the caps?
I greatly greatly appreciate the advice
No. It’s all about where the nectar comes from. Whatever your plants/trees that bloom in late summer/early autumn that the bees gather the nectar from, that determines crystallization, like it was explained in the other posts, glucose/sucrose ratio. Weather can be a determining factor also. The bees cap the nectar at about 18% +/- moisture. Frames should be completely capped before extracting, but could take ¾ capped frame and the ¾ part should be “dry” enough to take, like giving the frame a good shake and no nectar shakes out of the uncapped cells.The only thing I can think of that I did differently this time was use a hot knife, could the heat of the knife have caused the crystallization?
The beginning of October I bottled around 100 lbs. of Honey in 1 lb. bottles and about 20 3 oz. bear bottles and all of it crystallized in about 2 1/2 months. What would cause that to happen?
From a New Zeland site:
Crystallization The two major sugars in honey (glucose and fructose) are the main factor in determining the tendency for a honey to crystallize. Water content also plays a part. Generally the higher the glucose, the faster honey crystallizes and the higher the fructose, the slower it crystallizes.
Three formulas have been proposed for prediction of crystallization tendency.
1. Glucose / Water. > 1.64 stays liquid < 0.27 stays liquid
2. Fructose / Glucose > 1.64 stays liquid < 0.27 stays liquid
3. (Glucose-Water) / Fructose < 1.25 will crystallize > 0.42 will crystallize
Other factors can also play a part in crystallization that may affect the above formulas' ability to accurately predict crystallization tendency. These include higher molecular weight sugars (oligosaccharides), acidity and Available Water.
The ratios give you an idea that it is what the honey components are that is the cause of crystallization. This then points at where did the nectar come form?
I have a quart jar that went solid and my wife loves it.
First pound as in the first frame you took out from the top of the hive, or the fist frame the bees filled, bottom of the hive. Or the first frame to go into the process? Just wondering, Sorry to grill you for granularity. C&S or extract?Since beginning beekeeping in 2014, I have saved the first pound from each harvest (2014-3; 2015-3; 2016-1; 2017-2; 2018-1; and 2019-1). This is a recent picture in order, left (2014) to right (2019). It has been fascinating to note the 2014 still has not crystallized. The honey was collected from apiary sites about 1.5 miles apart. View attachment 53235