dclewis
House Bee
- Joined
- Sep 15, 2010
- Messages
- 262
- Reaction score
- 1
- Location
- Normandy/Paris France
- Hive Type
- Dadant
- Number of Hives
- 9
This year I harvested my OSR honey in 2 batches. The first lot as soon as the first supers were capped the second at the end of the OSR flowering. The first batch I creamed in the classic way and it has stored so far with no problem at all. The water content was just over 17%. The second batch was much more difficult to extract as it had in places started to crystallise in the cells and I was lucky to get it out. However the water content was higher than the first batch at just a tad under 20%. I creamed that too and have stored it in my subterranean garage, so nice and cool. Now there are signs of slight separation into 2 phases. The creamed honey on the bottom and a couple of mm’s of liquid honey above that. I have tasted the liquid and the creamed honey below and there are no off flavours so I do not believe there has been any fermentation. Do you think that it’s a problem of the water content of this second batch? or alternatively could this be because the honey at the time of the harvesting was a mix of OSR and other flowers (notably false acacia, known for staying liquid). Shouldn’t the creaming process of ensured that even acacia honey should have crystallised?
This slight duel phase is somewhat off putting to clients. All I can think of suggesting to them is either pour off the liquid phase and use or stir in the liquid honey, but that just incorporates air and becomes unsightly too.
Are there any other suggestions to rectify the problem now?
Alternatively what can I do in the future to avoid a repeat?
This slight duel phase is somewhat off putting to clients. All I can think of suggesting to them is either pour off the liquid phase and use or stir in the liquid honey, but that just incorporates air and becomes unsightly too.
Are there any other suggestions to rectify the problem now?
Alternatively what can I do in the future to avoid a repeat?