Author Topic: Crystalized Honey  (Read 3763 times)

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Offline Jen

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Crystalized Honey
« on: February 04, 2018, 01:22:23 pm »
How can crystallization of honey be prevented?
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Offline Mikey N.C.

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Re: Crystalized Honey
« Reply #1 on: February 04, 2018, 01:48:34 pm »
I think apis explained that honey with more glucose than fructose crystallized. I think that's rite and keeping honey warm will stop it, i think?

Offline Jen

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Re: Crystalized Honey
« Reply #2 on: February 04, 2018, 02:31:10 pm »
Hi Mikey, and I remember too that the honey can loose moisture creating crystallization, so we have to help the honey absorb moisture again.
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Offline neillsayers

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Re: Crystalized Honey
« Reply #3 on: February 04, 2018, 08:02:02 pm »
Got this from an older post by Lee. Hope it helps.





http://www.homebrewing.org/assets/images/crystallization.pdf
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Offline Jen

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Re: Crystalized Honey
« Reply #4 on: February 04, 2018, 10:32:29 pm »
Interesting link. Confusing tho. It doesn't say how to get it to a liquid form again. I thought sure there was a way. Thanks Neil
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Offline Wandering Man

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Re: Crystalized Honey
« Reply #5 on: February 05, 2018, 01:08:43 am »
Interesting link. Confusing tho. It doesn't say how to get it to a liquid form again. I thought sure there was a way. Thanks Neil

Jen,

I always heard that you warm the honey to re-liquify it.  Put the jar in a pan of water and heat, or leave it in your car on a hot day.

But I could be wrong.
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Offline Wandering Man

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Re: Crystalized Honey
« Reply #6 on: February 05, 2018, 01:10:23 am »


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Offline Jen

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Re: Crystalized Honey
« Reply #7 on: February 05, 2018, 01:48:28 am »
Thanks everyone! This is the info I needed to put on the website of our county bee club. One of our newbees extracted and bottled up last years honey and two weeks later it crystalized, she was in a panic. This helps a lot. Especially the vid, Thanks Wman  ;) 8)
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Offline Lburou

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Re: Crystalized Honey
« Reply #8 on: February 05, 2018, 12:34:36 pm »
A pan of hot water is much more efficient transferring the heat to the honey.  Crystalized honey spreads easily on toast...   :)
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Offline rober

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Re: Crystalized Honey
« Reply #9 on: February 05, 2018, 08:22:08 pm »
I heat crystalized honey in a pan of warm water at between 110* & 115*. I check the temp. with a digital thermometer. if you can find one in a junk store these help to keep from overheating the pan. it works great for cooking rice & sauces without burning and/or scorching as well.
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in the summer you can leave the honey in your vehicle or anywhere in direct sunlight. last summer I put some hardened quarts of honey on a metal table when it was 95*. I checked it after6 hours & it was liquid.

Offline apisbees

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Re: Crystalized Honey
« Reply #10 on: February 06, 2018, 12:47:41 am »
crock pot on low heat add water so it comes up the side of the container and check heat with a thermostat to check that the crock pot is not getting to hot.
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Offline Bakersdozen

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Re: Crystalized Honey
« Reply #11 on: February 06, 2018, 05:47:29 am »
Walmart sells digital thermometers, that can be calibrated, for under $15.  Look for the symbol NSF on the packaging or the thermometer.  This means it can be calibrated for accuracy.  They are usually a few dollars more than the thermometers that can't be calibrated.  Good quality thermometers can be bought in a lot of places.
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Offline Lburou

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Re: Crystalized Honey
« Reply #12 on: February 06, 2018, 08:59:11 am »
This won't work in Canada Apis, but whenever we are preparing some crystallized honey to sell in our community garage sale, I just turn the jars upside down in the sun on my sidewalk.  At 95 degrees F, it takes about 30 minutes.  ;)
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