Hi all, in my area I have nectar sources that are glucose rich which causes the honey to crystallise as soon as the temperatures drop. I don?t treat or filter the honey at all which doesn?t help. Personally I have no issue with eating this honey however and impress on the customers that it?s a natural process and doesn?t affect the honey, I would rather move the honey in a liquid state as it?s more presentable and somewhat easier to pour into jars, so I have thrown together a warming cabinet using materials from what I have on hand. (Free)
I?d like some clarification on a few things as it can get a bit grey when researching so am throwing some questions to those in the know. :grin:
Temperatures. What is the safe temperature to decrystallise honey and once decrystallised what is the minimum temperature to maintain the honey in the liquid state? Keeping in mind I have different sized containers in the same cabinet ranging from 20 kgs to 300 gms so they will change state at different rates. I have some tamper proof tubs which I cannot open to stir. I am also planning to put honey frames in so prefer not to melt the wax...
Heating. Currently I?ve a light globe set up but am also wondering if the light from the light will affect the honey.
It does seem that the honey I have experimented with so far seems to have changed to a darker colour at 40?C.
Thanks in advance.
