The Effects that Processing has on Raw Honey

[@Warren76317]

I've watched every well known beekeeper on KZbin and you stand out from them all. You touch on every aspect of beekeeping and go into in-depth explanation. Please keep being an educator. The world depends on people like you.

[@bobbinnie9872]

Thanks

[@ChrisFiggatt]

I would agree

[@ashutoshparida634]

I heard that they heat the honey before packing to store it for long time don't u think it will decrease the quality of the honey as heating of honey is prohibited by ayurveda

[@Warren76317]

@@ashutoshparida634 They don't heat it much higher than the bees actually do in the hive. And on a hot day it probably get way hotter in the hive than they would ever heat it to bottle it. Keep studying and listening.

[@marcoantoniogranillochapa]

Min 36:22. That really means something when an expert is delivering a lecture and says to the audience he has to learn something more about the topic. That's the most honest comment we, the beginners, can get. Thanks for sharing your knowledge.

[@ashutoshparida634]

I heard that they heat the honey before packing to store it for long time don't u think it will decrease the quality of the honey as heating of honey is prohibited by ayurveda

[@KayAteChef]

One of my favourite channels.

[@bobbinnie9872]

Thanks.

[@RudyMogavero]

As an aspiring new beekeeper I've learned more from about, roughly, 10 hours of his videos than an entire semester of class. I won't list all the books, classes, videos, etc that I invested in to try and get this right before taking the plunge but I think I've found a home and can now launch. Love the chemistry BTW.

[@wildman166]

Mr. Bob your videos are some of the best and most informative I have seen . Thank you very much !

[@bobbinnie9872]

Thanks for the comment.

[@80Ragincajun]

You are right so many people just regurgitate information. Instead of research for themselves.

[@beekeepinginswitzerland204]

Bob, I am writing from Argentina. I am eating all your videos. Please keep on sharing all your experience.

[@reolandisaac5340]

You where born to teach , thank you.

[@bobbinnie9872]

Making KZbin videos is my new hobby, Thanks.

[@dandonahue3580]

you stated and or cleared up a ton of misc points of interest. Not only for beekeepers, (i am one, smiles) but also for the persons that like and eat honey. Exceptional!!!

[@bobbinnie9872]

Thank you.

[@russellkoopman3004]

I have started to watch your videos and learn so much, you have such a soothing voice. You even get better in your later KZbins. Thanks and keep them coming. By the way air at room temperature that is saturated (100% RH) contains actually only about 0.045% moisture. Every raise of 10 C allows the air to hold twice as much water. Tidbits from college many years ago.

[@bobbinnie9872]

Hi Russell. Thanks for your comment.

[@aaronbuxton7256]

I was thinking the same on his voice. He should put out some audio books.

[@daleford5531]

Best video on honey ..being modern day videos..or books.

[@pachko5418]

Very nice all your videos. Keep them coming, please!!!

[@bobbinnie9872]

Thank you. Another one soon.

[@sweeney5296]

This was all excellent information and I learned a lot. One fine point to consider tweaking is your definition of hydrophilic, which means "having a tendency to mix with, dissolve in, or be wetted by water." It does not address a material's propensity to lose water to the environment.

[@bobbinnie9872]

Thank you.

[@sweeney5296]

@@bobbinnie9872 Please keep making more videos, as these are the most professional and informative that I have seen, and you're doing a great service for the folks like me who don't know much but want to learn.

[@Portrayalpress]

Thank you - learned something! Turns out that hygroscopic is the word - absorbs and loses in low humidity!

[@SkiBroTheHeBro]

Cool idea. Thank you

[@danielcollins9628]

I wonder if King Bob has ever taken honey that was starting to ferment and made mead out of it

[@bobbinnie9872]

No King here but Bob has not done that. Fermented honey tastes bad and that flavor stays with it.

[@RB-cz5jn]

I have found a major flaw in your videos. Can’t stop watching them. Good tips

[@_J.F_]

I can tell I have watched this video before (from my thumbs up) but coming back and watching it a second time was still very interesting, and what I might not quite have understood the first time I did understand this time. Being a hobby beekeeper with only 7 hives my honey processing is purely manual and with no heat applied at any time whatsoever. I have from time to time used the dehumidifier trick prior to extraction, just to remove a few percent of moisture, but aside from that I only put the honey through a double filter (medium and fine, or maybe it is coarse and medium - I cannot remember what grade they are) straight out of the extractor, and then I leave it a settling tank for typically 24 hours before I then jar the honey. I realise that commercial beekeeping and honey processing is a very different thing, and much more time and resource consuming, but I like the idea of providing a product that is as close as possible to being straight from the hive to the consumer, with as little interreference as possible between the two.

[@bobbinnie9872]

Thanks for the comment. Sounds like we're both trying to arrive at the same place.

[@rajbeekie7124]

Hi Bob, I recently came across your channel. I find you to be honest, thoughtful, and inspiring. Having said that, the comment about uneducated housewife is rather sexist. Men are just as uneducated when looking at a bottle of clear honey if he was not educated in the nuances of honey.

[@bobbinnie9872]

Your correct.

[@rajbeekie7124]

@@bobbinnie9872 Thanks for accepting the feedback. Do have a splendid day. Note: I do keep 3-6 hives in St. Paul, MN. I find your clips educational and a pleasure to listen to.

[@bobbinnie9872]

@@rajbeekie7124 Thank you.

[@larrypatterson326]

You my friend are an absolute educator I wish I would of hadyou teaching me in school But I guess you have to be interesting for it to sink in. You speak so thoroughly I can't help but retain it and you also DE bunk wives tales Kudos to you. Hope to meet you someday have a great day from the state of Washington

[@FloryJohann]

Lowes hardware is selling 5 gallon pails and lids that are marked as food grade. Just bought one about 2 month ago. Make sure that it is marked as food grade.

[@bobbinnie9872]

Thanks.

[@FloryJohann]

@@bobbinnie9872 your welcome.

[@pedrodelgado3879]

Awesome video Bob! Do you have a PDF file transcript of this video? I will gladly pay for it. THANK you for your great contribution to honeybee keeping.

[@bobbinnie9872]

Hi Pedro. Sorry I don't but I'm going to be posting a new and better version after the first of the year. Contact me again then.

[@trichard5106]

Thanks !!

[@grinchusmc3521]

I generally have harvested less than 120 pounds per year and I don't use heat when processing. I explain raw vs pasteurization by using an egg as an example. If you crack an egg open into a cold pan the clear part surrounding the yolk is protein. When you place that pan onto a heat source that clear protein turns white. It's still protein but the heat has caused the proteins to change shape. I believe the same thing happens with the proteins/enzymes in honey. When they change shape they no longer can fit into the receptors they were intended for and thus can no longer function.

[@bobbinnie9872]

Thanks for your comment.

[@RudyMogavero]

Excellent analogy! Perfect visual. Thanks

[@ashutoshparida634]

I heard that they heat the honey before packing to store it for long time don't u think it will decrease the quality of the honey as heating of honey is prohibited by ayurveda

[@lylegalloway8203]

Questions?? 1-Ageing honey in the supers how long capped and un capped. 2-Minuka honey used as wound healing dressing, I have a half a pint left of a blackberry x clover that was processed in 1984 that has never crystalized from a Caucasian hive. the Italian honey crystalized in a couple months. Great Job on your video...

[@mtbse789]

Good stuff. I learned a lot. When drinking tea with honey should I let the tea cool down a little to not kill as many enzymes? I buy local honey and the first jar was thick and the second jar is more liquidy. These are from different local venders. By vendors I mean individuals that raise bees. Thanks.

[@bobbinnie9872]

Hi Charles Yes, wait until you are ready to drink your tea before adding the honey.

[@wmrogerware]

Please post more videos!

[@ashutoshparida634]

I heard that they heat the honey before packing to store it for long time don't u think it will decrease the quality of the honey as heating of honey is prohibited by ayurveda

[@frankspataro9714]

Kenny Roger's of the bee world lol

[@bobwhite825]

Sounds and looks like him

[@natserog]

You've painted up your lips and rolled and curled your tinted hair Ruby, are you contemplating going out somewhere?

[@m.whetstone881]

Why be a smart ass. He’s smarter than you !!!!!

[@angryoldman9140]

that’s funny, I thought of him too when I watch him. Funny.

[@matjazmarsic5809]

Thanks for video, i like it very much

[@bobbinnie9872]

Thank you.

[@issentsov]

Hello, Bob! It is a tremendous lection. Only what is tie-tie honey (? Taitai?? ) Can't get it in the Internet. In Europe that's mainly wrong Acacia or Robinia doesn't crystallize.

[@bobbinnie9872]

There are a number of types of TiTi. In south Georgia and North Florida there are two types . One blooms in late winter into early spring and is a good nectar producer most years. The honey from this variety crystalizes fast, has a mediocre flavor, and is considered bakers grade honey. The other blooms in May and is slightly toxic to bees, creating problems with the brood. www.google.com/search?q=cyrilla+titi&oq=cyrilla+titi&aqs=chrome..69i57j69i60j69i61.2500j0j7&sourceid=chrome&ie=UTF-8

[@issentsov]

@@bobbinnie9872 thank you, it is very interesting to know

[@maheshpatil7981]

Thank you sir for very useful information. Please suggest which is the best honey moisture reduction unit or dehydrator under 6000 USD and is lyson brand good.

[@bobbinnie9872]

Sorry, we don't have any experience with honey dryers.

[@harveygussow7913]

There is a food grade honey filter that is a specific earth used in Aquarian’s for salt water fish that can be used in the filtering of honey. But the cost is very high for that filter as well.

[@ГлебПисаренко-х6ь]

СПАСИБО - THANKS

[@thezfunk]

I have always felt that extracting honey with centrifugal extractors changes the honey flavor. I am not sure if it is related to the 'whipping' or adding of oxygen or air but I notice a difference. I have always preferred comb honey for this reason. One reason the Flow Hive has looked interesting because you can get honey out without whipping it.

[@bobbinnie9872]

You are right. Also, honey actually begins to change as soon as you uncap it.

[@ashutoshparida634]

I heard that they heat the honey before packing to store it for long time don't u think it will decrease the quality of the honey as heating of honey is prohibited by ayurveda

[@rugrat1235]

​@@ashutoshparida634Heating honey is bound to change its structure, thus affect the nutritional/medicinal qualities. 🤔

[@randybailey1929]

Hey Bob, enjoy the videos. How many frames do you run in your extracting supers? Comb supers?

[@bobbinnie9872]

8 in our extracting supers and 10 in our comb honey supers.

[@MegaDavyk]

Yip it was worth my time but I knew it would Bee:)

[@princenephron7546]

36:15 - It's actually pretty simple: There are micro crystals in the raw honey that act as "nucleation sites", i.e. "seed crystals", from which larger crystals can grow from. When you heat it, it dissolves most of those micro crystals. Since larger crystals need something to start growing from, it takes MUCH longer for the macro crystals to begin forming, because they only have certain pollen grains left to act as nucleation sites. This is also why highly filtered honey that has had the pollen grains filtered out takes even longer to start crystallizing.

[@bobbinnie9872]

What you say is true but along with that I also believe that the dextrose present is partially converted to other sugars with added heat. The more heat and time, the greater the change.

[@reapersridge7992]

As to the freezing and then thawing out part of the lecture...if it darkens 3 times the rate at every 10° would it just be better to store it around 50°+/- to keep it's color and not crystalize?

[@bobbinnie9872]

Thanks for the question. Crystallization of honey slows as it gets very cold but 50 is not low enough, it will still crystallize. All deterioration in honey slows as it gets very cold (well below 32) that would include color, flavor, aroma, taste, enzymes, crystalizing.

[@lorindarenteria]

@@bobbinnie9872 do you recommend freezing honey? Does it hurt the enzymes?

[@bobbinnie9872]

@@lorindarenteria From what I've read, enzyme activity stops when honey falls below freezing but returns when warmed back up. Please consider that I am not a chemist, this is just what I have read.

[@alangarrett1181]

Excellent video. The Texas A&M nectar source identification program established and run by Dr. Vaughn Bryant is currently the only means available to beekeepers who desire to validate the source of the their honeys. It will be a sad day if and when that program is defunded by the university.

[@ZachTate]

Hi Bob quick question. When you set the supers out to dry are you worried about hive beetles laying larva in it and spoiling it? I am in Houston Texas so we have heat and humidity ;)

[@bobbinnie9872]

We only leave them out a few days so the hive beetle doesn't have a chance to do much.

[@ZachTate]

Bob Binnie at Blue Ridge Honey Company ok great thank you getting back to me. Hope you season is going well!

[@serget5205]

Hi Bob. Thanks so much for sharing this very important information! I started using a dehumidifier and fans and what a huge difference it makes! I'm sure they're not cheap, but do you have any idea where I can buy a honey dextrose (glucose) meter? It would be so nice to be able to check my honey and be able to blend different honey batches for slower granulation, kind of like blending honeys of different moisture content.

[@bobbinnie9872]

That's a good idea but I have never used a meter like that. If you find something that's not to expensive please let me know.

[@serget5205]

@@bobbinnie9872 sounds good. I researched online without success. You probably have better connections for finding one 😀 . I would love to own one.

[@daleford5531]

Do you know anything about dandilion honey?

[@bobbinnie9872]

The dandelion honey we used to make in Washington state was dark and strong. It could be different in other regions. We let the bees keep it and build on it. We don't have enough of it here in Georgia to know what it is like.

[@D4m4g3d]

Ok so I live in an area where the outside temperature can easily reach 110F during the summer and up to 116f at times.... So how would this effect the honey while the bees still have it in their hive and how will it effect honey when I go to harvest it? More specifically if it is 110-115f outside and I harvest honey, would it still be considered raw honey? I assume the enzymes would be destroyed by the natural heat here if removed from the hives while in the hive the bees would cool the hive by fanning.

[@bobbinnie9872]

Time is part of the equation when enzymes degenerate due to heat. For instance it takes approximately one month for the activity of the enzyme diastase to completely disappear in honey. At the temperatures you mention the relative humidity is probably very low and harvested nectar may be dry enough to harvest quickly, before the enzymes are completely destroyed, which would result in some enzyme activity being present.

[@zealuzyt8651]

Hello sir, whats your thoughts on putting honey in coffee?

[@bobbinnie9872]

In hot tea and coffee I mix it in just before drinking to minimize the affect.

[@zealuzyt8651]

@@bobbinnie9872 thank you sir...

[@zahrahoneypakistan9798]

Dear sir،kindly answer a question۔🙏 sir what did you know about Honey bee sting? is it contain only formic acid?

[@bobbinnie9872]

Honestly, I don't know a lot about bee sting chemistry. 🙏

[@zahrahoneypakistan9798]

@@bobbinnie9872 it's okay، Thank you soo much sir۔ May be you know a person that help me on this topic۔🙏

[@bobbinnie9872]

@@zahrahoneypakistan9798 I would suggest searching for information online.

[@lucasprohaska8882]

I seem to always have more crystallization than I’d care for when I store honey in bottles. I have read it is better to keep it in pails in a room temperature area until you are ready to sell the honey. Is there anything I can do to try and prevent honey from crystalizing in bottles? Could I be doing something wrong? I do not heat my honey at all. It is slower, but I don’t want to damage it

[@lestertoclo6884]

Hello sir. I got a dehumidifier and it can only lower the humidity level at 40%, im wondering if you know what the water content of uncapped honey if it was exposed to it?

[@bobbinnie9872]

40% relative humidity would definitely have an affect but I'm not sure exactly what it can bring honey down too. I know that 50% equalizes to 15.9 water in honey.

[@lestertoclo6884]

Thank you sir..

[@matthewsweeney2577]

Very good info, how long after bottling can I wait to freeze it before it’s to late to do so, such as as one month two months or six months? I think I heard the glass bottles were good to freeze without breaking? Thanks!

[@bobbinnie9872]

Hi Matthew. When you freeze honey it stops any changes where they are at. For instance if the honey has barely started to crystalize thats where it will remain. I would say the sooner the better if your are trying to stop all activity. Glass jars work fine.

[@zealuzyt8651]

Hello again sir, i have produced honey last year and now its cold days so my product has frozen and its not flowing when pouring it, its not crystalized. Im curios if this is natural or i have handled it wrong. What's your thoughts about this sir?

[@bobbinnie9872]

As honey gets colder it becomes thicker. If it gets cold enough it generally won't crystalize. The perfect temperature for honey to crystalize is 57°f.

[@Ehtoob]

The citrus based honey - tends to darken quicker. I think it has to do with sunlight

[@bobbinnie9872]

I'm not sure why but definitely does.

[@geanitsucuneli4791]

If you want the honey to be cap quick and under 18% umdt. put some salt ,in their water.Also place some salt rocks around your beehives.Salt will be take inside ,of the hive by the forager bee ....and cure the honey.

[@vladimirec]

Great lecture. One correction though. When you talk about Diastase half life, you say that its half life is 1000 days, and that all activity will be lost in 2000 days. This is not correct. If something has half life of 1000 days, this means that it will have half of it in 1000 days. in 2000 days, it will have half of that, which is 1/4 of the original (basically, half of the half) and it goes like that. Every 1000 days, it loses half of what it has.

[@bobbinnie9872]

Thank you. I learn something new every day.

[@trevor311264]

If it does not have enzymes in it is not honey, raw or otherwise. If it is not exactly as it is when it comes out of the hive then it is not honey.

[@FloryJohann]

That is right. It would be just a expensive somewhat flavored sugar without extra benefits,

[@lizbaumann9902]

How does putting honey in a hot drink effect the honey properties?

[@bobbinnie9872]

It has the same affect as exposing honey to high temperatures in other ways. I recommend putting the honey just as you are ready to drink it.

[@patrickwalsh2006]

Is basswood in Fayetteville N C by Fort Bragg anyone Know?

[@debbierodda2203]

Thank you Bob, that was very enlightening. But a bit distressing. A habit here in Oz is to set up an old fridge with a light globe and thermostat set at about 32 deg to keep honey in tubs for sale from crystallising or at least keep it soft. So I have selling raw healthy honey that I’ve killed all the goodness in?? I’m not sure folk would like a tub of frozen honey. Any suggestions? Thanks again for your videos and help.

[@bobbinnie9872]

32°c will degrade honey over time but if it's not in there long it will be minimal. If it's going to be there a while, and you're worried about keeping the honey as good as possible, you may want to reconsider. Perhaps freezing containers in bulk and taking them out as needed.

[@debbierodda2203]

@@bobbinnie9872 Many thanks perhaps that is the way to go. One last question: so it goes straight in freezer after putting in containers (plastic here) and when you remove it from freezer it will thaw at room temp back to just how it was when it went in. ?

[@VladimirS46]

Привет из России Курск, спасибо за опыт.

[@bobbinnie9872]

Спасибо

[@Zarealy]

Funny, I have had honey that crystallized and then went back to liquid. Now I know what happened.

[@johnbarlow5835]

I don't use heat when I extract Honey and bottle it's all natural

[@alexeflorian1241]

David popovici

[@FoodwaysDistribution]

National geographic found the honey in the tomb in Egypt! !? lol, i mean seriously? A team of Egyptian archaeologists discovered it at the Dra Abul Naga necropolis on the west bank of the Nile

[@bobbinnie9872]

In the article I wrote that parallels this talk, ,www.beeculture.com/processing-honey-a-closer-look/, I used the words "recently reported that". Please forgive my slip here. Seriously.