I'm putting together some useful info for our new members ready for next year. I'd be grateful for some help.
75'F-24'C prepares blossom honey and seed honey for creaming; de-crystallizes semi-granulated honey in jars.
80'F-27'C blossom honey extraction (12 hours minimum)
90'F-32'C heather honey extraction (36 hours)
100'F-38'C liquefies semi crystallized honey (Stir 2-3 times / day)
120'F-49'C liquefies solidified rape honey (Stir 2-3 times / day)
122'F-50'C+ honey will be begin to lose flavour and aroma and spoil.
Over heated honey should only be labelled and sold as cooking honey.
Am I missing any other important temperatures?
I'm also trying to find information on how to lower the water content without damaging the honey without using a dehumidifier or refractometer and was told that gently heating the honey to approx 90'F-32'C or slightly higher for a day before taking a reading with a humidity gauge to would give a rough reading to the water content levels of the honey (Caveat - if heated in a reasonably air sealed cabinet or converted fridge) ?
Best advice of course is to beg, borrow or steal a refractometer to test but I thought I'd ask in case their is another simple method.
Cheers in advance