Small Batch Soft Set Honey - Stewart Spinks From The Norfolk Honey Co.

[@barryjones8322]

Hi Stewart, where did you get the filter from. It appears around a 200 micron mesh but I can find one that size. Thanks

[@TheNorfolkHoneyCo]

Hi Barry, I think the original filter was from Thorne Beehives but now I buy the material (Also from Thornes) and get my wife to make up what I want on the sewing machine. Stewart

[@barryjones8322]

@ Thanks

[@Ashley10304]

Very thorough video, Stewart. At 2:00 you mention the risk of fermentation in granulated honey. Are there any methods to prevent this before reaching this stage (i.e. processing into soft set sooner, storing at a certain temperature etc)? Also, in your experience is it normal to expect a trace smell of fermentation in buckets of granulated honey?

[@TheNorfolkHoneyCo]

Hi Ashley, thanks for commenting. The issue of fermentation is a small but significant one, particularly for any beekeepers who only produce a small amount of honey. It’s down to water content, so starting with a low percentage (16 or 17%) should negate the issue. The other option, and one most small scale beekeepers would want to avoid, is heating the honey to destroy the wild yeasts in it. I hope that helps. Stewart

[@Ashley10304]

⁠​⁠@@TheNorfolkHoneyCo Thanks, Stewart. For me, signs of fermentation is a guaranteed every year in my spring crop - it doesn’t always present as expanded buckets but does have the characteristic smell and taste of fermentation in progress. This is all harvested from capped frames and measures between 17-18%. Bob Binnie suggests that some nectar sources have a larger yeast spore load than others and can easily ferment at low moisture content, but it is more evident in crystallised honey with a higher concentration of dextrose/glucose sugar due to water release (as you mention in your video). It certainly is frustrating to write off any amount of honey.

[@paulkittow859]

Thanks for the video Stewart, where did you purchase the warming blanket please?

[@TheNorfolkHoneyCo]

It's from Thorne Beehives 👍

[@judenew5442]

I have read various sources for module 2 for making creamed honey. When watching you on this video I can see the warming process is important for all the reasons you state, the implement you were using to mash the honey, was also introducing bubbles of air into the honey seed. I was under the impression that when mashing the implement had to be kept under the surface so that there are no air bubbles in the seed. Can you comment on that for me please Stewart?

[@TheNorfolkHoneyCo]

Hi Jude, Thanks for commenting. It is importnant to try to minise the amount of air that gets introduced into the honey as you stir or mash it but actually I don't think it's a huge issue as the honey is given time to settle before going into the jars and again, with a little warmth to keep the honey soft, the bubbles are given time to rise to the surface. I think for most beekeepers this will be sufficient, anything for the "show bench" then maybe more care is required but for just a few jars of soft set honey I think it's ok. I've certainly never had any complaints about any of the soft set honey we've produced over the years. Stewart

[@judenew5442]

Thank you for your reply. I have a question about the heating jacket you are using. I have one, I need to soften my honey in the settling tank. The instructions are not clear. I have plugged it in but not sure where the probe sits to measure the temperature of the honey (or do I need to know accurately if it is runny) Does the probe sit between the bucket and the blanket when its wrapped around or inside the honey bucket?

[@judenew5442]

Watched the video again just seen where the probe goes. Sorry should have paid attention!

[@TheNorfolkHoneyCo]

Hi Jude, Glad you spotted it. We've been using the cabinet regularly as our larger warming tank is out of action at the moment and it's been very effective. Stewart

[@PennsylvaniaBeekeeper]

Stewart, is this supposed to be a whipped honey or a creamed honey? There are various resources stating that whipped and creamed are different, yet many KZbin videos suggest the two are the same. What is your opinion, and what would you call this style, creamed or whipped? I feel like you are suggesting this is a creamed honey; however, the texture doesn't look similar to your other creamed honey videos. It looks more like a whipped honey. -Darren

[@TheNorfolkHoneyCo]

Hi Darren, I would say it’s a creamed honey but we try to avoid using the term creamed so that others don’t assume it has cream in it. I have heard the term whipped honey but never investigated that style, I guess it involves stirring quickly and maybe introducing air into the honey? I think the two names are used interchangeably and that probably confuses the situation further. This honey production method produces a very fine grained, soft set honey that is spreadable and delicious. I’m not sure that helps answer your question Darren, but if you haven’t tried it do give it a go. Stewart