Honey flow is when nectar is so abundant that bees gather enough for their current needs dietary needs and store surplus honey for the future. Thus, honey flow is really about nectar flow. Surplus honey feeds the colony during low nectar times and provides honey for harvest by beekeepers.
Over time, honey crystallizes or granulates, transforming from a thick, viscous liquid into a solid, gritty mass. Crystallization is a natural process that does not alter the elemental composition of the honey.
If you are looking for a way to make creamed raw honey at home, this is the recipe for you. No need to use the Dyce Method and pasteurization.
There are two primary methods of making creamed honey: the Dyce Method which pasteurizes honey and alternatively, a method that uses unpasteurized, raw honey. This recipe is for making creamed honey using the Dyce Method.
Creamed honey is honey crystallized by a process that assures a lot of tiny sugar crystals. Small crystals give creamed honey a smoother, creamier consistency than naturally occurring large crystals. This spreadable form of crystallized honey may or may not be raw honey, depending on its processing.
Although several insects make honey, it is mainly associated with the western honey bee, the most common species of honey bee used for honey production worldwide. So, what is honey?
A honey house is a sanitary space where beekeepers process their honey harvest. As your apiary becomes larger, you may want to have a dedicated space outside the home.
Honeycomb (or comb honey) is more expensive to buy than liquid honey due to its higher production costs and factors of supply and demand.
When it’s time to harvest honey, you will need to remove capped honey frames from the hive and leave the bees behind. Here are several methods/devices to use.
Comb honey is the purest form of raw honey. We’ll explain how easy it is to enjoy this delicious honey, wax and all.