Mixed Floral **** Honey Question..

[Millet]

I have five buckets of the stuff here four of which have set solid and white..one however has set solid and white nearly all the way down to the bottom of the bucket but the last 2in in the bottom of the bucket is dark and still soft which i doubt will set by now given the time it has been in the bucket..

Do any of you geniuses know if this will effect the honey during the soft setting procedure..i will not be using a seed as i will be mixing it every hour with a paint paddle as i have been advised to..

The reason i ask is i had two failed batches last year..one shot up to 23% moisture after it was mixed and the other after two attempts set solid each time.

 

[Finman]

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When you put honey to your mouth, you feel with tongue, is it soft crystallized or sandy.

You are best to know, what is that dark at bottom.

Two layers of honey will appear when in liquid honey, which has a small amount of granules (lucose). And you have mixed honey every hour.

That dark layer, is it fermenting there?

 

[Millet]

.
When you put honey to your mouth, you feel with tongue, is it soft crystallized or sandy.

You are best to know, what is that dark at bottom.

Two layers of honey will appear when in liquid honey, which has a small amount of granules (lucose). And you have mixed honey every hour.

That dark layer, is it fermenting there?

I hope not..it was 17% to 16% moisture when extracted.

 

[EJackson]

I hope not..

is that mead then?

 

[Millet]

is that mead then?

It will not be any good for anything else if it is fermenting..time will tell i suppose when it is melted and put over the refractometer.

 

[Millet]

Anyone else have any experience with this..

 

[Rosti]

Millet, I’ve not had experience of this, so my comments are at best subjective observation. Distinct layering after separating implies density differential. If the dark stuff is below then it suggests it is more dense. Fermentation would require much lower sugar content and would be less dense, so on top. Not sure what it is or how it formed but the easy way to check the fermentation threat is to grab a sample (if poss) and refrac check it. GL

 

[Millet]

Millet, I’ve not had experience of this, so my comments are at best subjective observation. Distinct layering after separating implies density differential. If the dark stuff is below then it suggests it is more dense. Fermentation would require much lower sugar content and would be less dense, so on top. Not sure what it is or how it formed but the easy way to check the fermentation threat is to grab a sample (if poss) and refrac check it. GL

I will not be able to get a sample as it is under set **** honey however your thoughts seem about right..i had a batch ferment last year and like you stated it had a syrup type honey laying on top of the set **** honey..i suppose all i can do is see how it turns out when i get around to soft setting it.

 

[enrico]

millet, i’ve not had experience of this, so my comments are at best subjective observation. Distinct layering after separating implies density differential. If the dark stuff is below then it suggests it is more dense. Fermentation would require much lower sugar content and would be less dense, so on top. Not sure what it is or how it formed but the easy way to check the fermentation threat is to grab a sample (if poss) and refrac check it. Gl

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