Hi all,
I am extracting frames of Spring honey which I think is mainly hawthorn (from the taste) and dandelion (semi-gelatinous). The first super had to be almost pushed through a 0.5mm metal mesh sieve and I needed to squeeze much of it then though muslin into a honey bucket. I am not looking forward to the remaining seven supers, despite the magnificent taste. Crystalisation is not the issue - I think it is the gelatinous dandelion slowing the process.
Has anyone got advice on how to proceed?
Alan.
I am extracting frames of Spring honey which I think is mainly hawthorn (from the taste) and dandelion (semi-gelatinous). The first super had to be almost pushed through a 0.5mm metal mesh sieve and I needed to squeeze much of it then though muslin into a honey bucket. I am not looking forward to the remaining seven supers, despite the magnificent taste. Crystalisation is not the issue - I think it is the gelatinous dandelion slowing the process.
Has anyone got advice on how to proceed?
Alan.