🔵The Truth that everyone NEEDS to know about Honey!!

[@JeromeBeeFarm]

I don't often eat my toast upside down, but when I do, I prefer crystallized honey.

[@kamonreynolds]

LOL

[@donblock5293]

Would you eat it in a box? Would you eat it with a fox?

[@yintercept4612]

I like to turn things upside down when I eat so that I get the full flavor on my tongue. Of course, I could buy an inversion table. That way I would be upside down while the toast would stay upside up. Of course I would have to learn to swallow up. Hmmm, Can a person swallow up? What about drinking ... Is it possible to drink up? Videos like this lead to more questions than answers.

[@JeromeBeeFarm]

yintercept 😂

[@jeffd1919]

@@yintercept4612 drink a glass of water, standing on yr head

[@mikes1345]

My grandpa's honey would crystallize and it was great on toast and biscuits. People have gotten too used to processed foods. Glad you posted a link to that hawaiian honey. Will have to see that.

[@kamonreynolds]

David is a nice but very particular guy when it comes to his Kiawe quality I tried many brands of Kiawe while I was out there and his was the best. The others were honey also, but many had macadamia nut honey or some other honey mixed in.

[@xxCrimsonSpiritxx]

I blame cartoons for feeding that notion that honey is one type of yellow clear thick nectar

[@Diabolus1978]

Here in Sweden we have heather honey. That we do a controlled crystallization we stirr it for a few days and b4 it sets we put it jars. So it's smooth and thick and it's absolutely delicious.

[@davidpaylor2298]

Pure heather doesn’t crystallize. It is thixotropic like jelly. Needs stirring to make it liquid but should never crystallize.

[@paulawaldrep3760]

Those poor bees do all that work their selves to death, and ignorant people through it out!!! I have told many people it's still perfectly perfect honey! Thanks for helping get the word out!! :)

[@christophtolle1618]

I do beekeeping in Germany. I have two different spots for my bee's, with only one mile difference between. I got two times of harvesting honey. And i got four different kinds of honey in texture, flavour and taste.

[@EmilGawin]

Greetings from Poland. As for different kinds of honey one of most common and cheapest one in Poland is honey from Rzepak (latin. Brassica napus in English i think that plant calls colza. After crystallization, it is almost white (that is why we sometimes call that honey lard ;)). That honey starts crystallizing in 1-2 weeks and after 10 weeks should be crystallized in 100%. And we also have honey from buckwheat - that honey is really dark and crystallization starts after 6-8 months. As it is it is really large difference but some beekeepers prepare also something that they call "mix miód" - just put those words into google and see by yourselves - black and white honey in one jar - looks amazing and taste even better. So as you said Kamon - open your mind on different kinds of honey.

[@rosomak8244]

If honey doesn't crystalize at all, it a sure sign that it was excessively stretched by oil. In the US they mostly sell sugar oil for honey.

[@Hakkeholt]

Colza, I know koolzaad, in English canola, and I get it sometimes from a friend and it's exactly as you describe.

[@johnnyr4767]

​@Hakkeholt canola or rapeseed, but I'd imagine canola is the most common everywhere you go

[@mikecondon8268]

Hi Kamon, I'm a beekeeper in Ireland, we have Ivy honey here in Ireland, its a flow that starts in September and can run into December some years, it crystallises really quickly, sets solid so it has to be creamed. Ivy produces lots of pollen aswell.

[@Muhammadshop_81]

pollen also

[@AllanGyllingOlsen]

In Denmark solid honey is the normal honey. We stir the new honey, after some time the crystals get so small that the honey become like butter.

[@johnreynolds614]

My bees honey has a almost mint flavor with an emerald green tint. I live near a river, I suspect the flavor is due to the mint plants near the waters edge that is common in Michigan. ABSOLUTELY DELICIOUS!!

[@sergeytaranovich2368]

Your bees collect this honey from basswood trees, basswood has a minty flavor and hint of green light honey and basswood like to grow along a river banks, honey flow from it usually late June and July for Michigan more like July

[@sergeytaranovich2368]

@@homelessbeekeeper4770 we have some good basswood locations here I south central PA if everything just right bees produce 3+ medium suppers of honey from it , but tree is very demanding to weather, humidity ,temperature. One season my control hive adds 31 1/2 lb in one day for 3 consecutive days during basswood bloom

[@privatebubba8876]

@@sergeytaranovich2368 That is a possibility, we don't have basswood trees down here in S. Louisiana but occasionally get a mint flavored honey in the honey but it doesn't have a green tint.

[@sergeytaranovich2368]

@@privatebubba8876 probably something else basswood ranges from southern Canada to northern Georgia

[@richardkuhn8115]

@@sergeytaranovich2368 Where in South Central Pa do you reside, Sergey?

[@dp.2766]

Look up “creamed honey” There is a book from the 19th century explaining the process of “seeding” large batches of “regular” honey after processing a small amount of crystallized honey with a mortar and pestle to make the crystals much smaller. They sell it in England, and France. You can even find it here in the U.S.🤠

[@MIck1-10]

And very nice it is too.

[@marvinmerten7112]

As a beekeeper from sweden I find it very strange that someone would belive that, since all raw honey produced in sweden (and I mean all) crystallizes after a while. The only honey you can buy liquid is either from another country or heat treated aka not raw! And seeding your honey is the norm since letting it self crystallize will produce large sugar crystals. If you want to try seeding your honey the way we do it you just take a jar of some honey you know will crystallize quickly or has already started and put it in the freezer, it might take a while depending on what kind of honey it is so I would recomend rapeseed or another quick crystallizing honey. I have a jar of clover honey from three years ago in the freezer that just started crystallizing, so pick the right honey. Anyway becuase the crystallization is so slow in a cold environment this makes the crystals really small and makes for a creamier consistancy, mix the seed in with a big batch of liquid honey and fill it in the jars. Then put the jars in a fridge or a cold place for a couple of weeks, if you seed you dont need a freezer for most of your honey just the seed. Although the seed honey is alot smoother than the seeded honey who has enough freezer space for a decent honey harvest. Sidenote about your neighbour having darker stronger flavoured honey it sounds like honey from honeydew and it is actually my favorite and quite rare in sweden, we only get it certain years when its really warm and the aphids have a strong year (since it is actually aphid poop) next harvest tell him to pick out a few frames of darker honey and extract it separetly you will notice the difference. It is also the worst honey for the bees to eat so you shouldn't leave any in the hive! It makes them poop ALOT :/ Anyways I'm always happy to see someone breaking the misconceptions about bees or honey great vid, thumbs up!!

[@kamonreynolds]

Hey Marvin thanks for commenting and teaching me some new things about crystallizing honey!

[@carter_1]

Note to self, darker honey could be from aphids 😂 Will the aphids get in the hive? Or on the melon blossoms. I sure had aphids horribly the last 2 years, thanks to buying stuff from a contaminated greenhouse. Which brings in hover flies (that love eating aphids). They look like a mini bee actually. Afraid I'll never get rid of them now!! Definitely good for me to know ahead of time before I get hives.

[@teejay401]

My honey in Southern Alberta will turn white and hard within 6 weeks after extraction. And some years it crystallizes in the comb before I can extract it. Totally agree all honey is not runny. Thanks for this topic!!

[@joer5627]

I had my first creamed honey in Germany. It was great! When I asked where it came from the lady pointed out the window. She was right, hives were in the pasture next door. She sold me on creamed honey.

[@kamonreynolds]

Now that is knowing where your honey comes from

[@sentimentalbloke7586]

All of my honey from one particular yard crystallized within days of extraction, I beleive that it was manuka content or even hawthorn, I creamed the lot and no one ever complained.

[@beekeepingrealtor2453]

My honey crystallizes vert quickly but most of it comes off alfalfa, cotton and mesquite. i have to extract it VERY soon after i pull it or it becomes a feeder frame for light hives. You are not getting that out. I even have my crop in the warmer at 98 degrees and still crystallizes.

[@joshuawilliams1248]

I have learned from one of our local beekeepers that if your honey turns to sugar you can turn it back into a liquid by placeing it in very warm (not boiling) water for a few minutes. I have tried this and it works very well

[@kmichal9648]

Let's be specific... Honey should be decrystalized by heat not exceeding 45 Celsius degrees. So very hot water degrades it.... Easy way is to put the jar to owen and set the temperature to 40sh Then you still have honey after decrystalization

[@Mrsmarie1064]

When honey crystalizes does it start at the bottom or the top?

[@zumzi-zum6536]

I totally agree, many people do not know under what conditions the honey crystallizes, and because of this the crystallized honey is avoided...

[@fusfea]

My honey is very dark comes from Popular trees... also Aster honey is prone to crystallizing

[@MzladyGrinn]

Occasionally you can read an article about honey being found in Egyptian tombs. And still edible today, thousands of years later. Honey is one of nature’s foods that has indefinite shelf life. And it’s great to use with fermenting! Healthy “Sugar” and fermentation! It just doesn’t get any better than that! Love your video!

[@kamonreynolds]

Yes! Honey is mind blowing! Thanks for hopping on and leaving a comment

[@scotthoneyfarms5459]

Kamon, thank you for posting this, i have had customers throw honey away because it crystallized and they thought it was fake. I hate having to explain it over and over so videos like this one really help people to understand.

[@AxmedBahjad]

Same here. No matter how you explain it to them, they won't listen.

[@HotelPapa100]

In Europe so called "Forest honey" is also very dark. It stems mostly from aphid honey dew. Sugar processed by two insect species...

[@snugnodge]

We have ivy honey in Ireland, you would need a hammer and chisel to get it out of the frames or unfortunately heat it and separate the wax but lovely stuff and worth the effort

[@puloybee]

It’s really hard to explain to those who don’t know about the property of honey,they will claim your honey is fake hihihi

[@johnn1a2]

🇨🇦 Back. It’s the darnedest thing. Did experiment of sorts. Have 12 full deeps outside my back door of capped honey. Saved for spring feeding. I too have no room in freezer, just my outside freezer. It’s still liquid, I have done this before and extracted honey in January by wood stove ( warmer in kitchen) No mould just plumb dust. I may liberate some and put in jars. Thanks again for info. I have tried to get cpl people to check out utube to educate them selfs. Their of mind can only get knowledge and insight from northern beekeepers ie winter and such. Have learned soo much from our neighbours south of me. So thanks again for videos.

[@yasminnilima2366]

In Sweden kristalised honey is the real deal. Then it is a very fine honey. And you put some of a good kristalised honey into the New honey. Mix Every day til You like the kristals. 😘

[@tonywestsbees6042]

Our late summer and fall 2019 honey crop wanted to set up 2 weeks after harvest so we warmed it just enough to liquefy it then once cooled, seeded it with a fine grained creamed honey and put in wide mouth jars. Within 10 days, we had a very nice fine textured creamed honey to market as an alternative to liquid honey. People are curious about it and it sold well.

[@johnn1a2]

🇨🇦 Kamon another great video. I too have heard from people that have thrown out their honey due to it crystallizing. Which would be a great choice for the international space station as those guys and gals don’t know which way is up or down 🥴🥴🥴🥴🥴🥴

[@donstanley8514]

I bought some honey from a beekeeper in North East Ga that had a purple tint, he said it happens maybe once every 5 years and he didn’t know why.

[@jakdoubleduff2054]

Manuka honey from New Zealand is famous for it’s active ingredient Methylglyoxal and comes from the Manuka tree. In Australia one of the natives called the jelly bush has similar properties. This honey has healing properties and is used by people for these properties. Depending on how much Methylglyoxal is in the honey depends on the price, it is expensive. It also has a strong flavour.

[@Damienggj]

I'm from NZ. Dark and caramel texture and flavor. Very expensive and very popular

[@billybobjones4317]

As usual it's all BS, the studies have shown that the Methylglyoxal doesn't survive being eaten, yes it's good when made into medical grade Honey for wound treatment. Instead just make sure your Honey is natural and pure and preferably raw as the Honey I produce is. Some one always tries to rip people off with BS and the Kiwis are no different ;)

[@jakdoubleduff2054]

@@billybobjones4317 So it has healing properties Billybob? Yes or no? I think from your post it’s a yes. Maybe just a bad day mate.

[@billybobjones4317]

@@jakdoubleduff2054 No more than normal Honey does, there is nothing special about Manuka Honey as a food product, it's no different to the BS about so called superfoods. All BS to try and sucker people into buying a far more expensive product with no actual benefits over normal raw Honey :) No bad day, I just read what the experts say and not the people selling the product :)

[@valjean2036]

@@billybobjones4317 mu friend had a cat with a leg injury.. The cat ended up getting leg removed. She kept taking cat to vet for antibiotics as it had got infected...she finally got fed up...a friend told her to apply manuka...the cat healed..interesting

[@NativeDaemon]

There's only one absolute thing to know when choosing honey... does it ferment? BOOM! #DrinkMead #LiquidGold #MeadIsGood

[@robertharrison4967]

Some does some does not, some crystilses quickly some takes much longer. The temperature it is stored in can also be an important factor. If you place a jar of crystalised honey in warm water it will become runny honey.

[@ocalavictory3728]

I talked with a friend about making honey wine. I think I may try my hand at it. 🙂👍

[@NativeDaemon]

@@ocalavictory3728 check out City Steading Brews. Tons of awesome info there.

[@PWEIcom]

Roses organic honey doesn't crystalise in the fridge at 2° overnight. Is it real, suitable for preserving mushrooms?

[@HalfLatinaJoy86]

I've never heard of white honey before and that looks so good! I just bought some PNW Wildflower honey from Metropolitan Market in Seattle and I made sure its raw, unfiltered, unpasteurized and it tastes SO GOOD. Its thick, and just 1 teaspoon makes my greek unsweetened yogurt with berries DELICIOUS.

[@kamonreynolds]

That sounds amazing! Thanks for supporting real bees and beekeepers!

[@mirandavikanderson6958]

We had a drought and the bees had to take the pollen from pine trees, it made wonderful honey, dark and a light sweet pine flavor. Best honey ever.

[@gregwaskom552]

Crystallization mostly based on the types of trees and plants you have. Tulip popular. Blacklocust. Tend to crystallize easier. They contain a higher sugar content. Ivey and deadknettle does to

[@ohiorenegades7999]

Our honey is light colored in the spring and darker in the fall.The darker honey seems to crystalize and the light stuff wont. BTW, lost my bees this year.All your information,tips and tricks are gonnna be helpful in the future. Thank you for all youre doing!!

[@kamonreynolds]

Sorry to hear that about your bees but keep at it! We have all been there!

[@ohiorenegades7999]

@@kamonreynolds You are always so positive. I love it. One package of bees made it 3 years. I'm not sure what happened this year. They were strong going into winter but didn't make it threw Jan. Thanks for the positive comment!!! I won't give up and hope I can do better with your help. I wanna bee a sustainable beekeeper. But just a hobby. Thanks again

[@Digger927]

Brassica honey tends to crystalize pretty quickly. I plant a lot of white ladino clover, makes extremely clear and tasty honey and when the bees start mixing sweet clover honey into it later in the year it gets a bit of a spicy taste.

[@russellkoopman3004]

Doesn't Goldenrod crystallize quickly also??

[@KCSamurai]

Also Vibration of your Honey will Cause it to Crystallize, we often for get how much our kitchens are places of high noise and vibration. don't leave it on top of your refrigerator , or on the counter with your Blender/Juicer

[@perrybayes4646]

I have buckwheat that hasn't crystallized in 5 yrs but I have crown vetch thet will in 3 days... there is also a difference between winter canola and spring canola... winter will crystallize twice as fast... about 4 days in a 55 gal drum

[@justforfun4623]

I have about 50lbs of honey out of a dead out that look just like that. I went to sell it to a guy and he refused to buy it because he said it was sugar honey people are crazy i guess. Also you said about alfalfa, where i live during the spring summer and fall there is alfalfa blooming every month. The guy that farms it lets it flower before he cuts it.

[@soapyacreshomestead2226]

I have never heard people saying crystallization was fake honey. I love honey that way 😊. This will be our first year getting honey from our bees. So far they seem to be doing well in our Canadian winter. We don’t mow most of our yard and have let everything grow up around us it is beautiful!

[@dianac818]

My jar of Palm honey toward the end, became crystallized. I choped it out and used it as sugar. So wonderful. Sacramento was going through a severe drought and the only plant surviving was the palm trees. I had 7 in my yard and the beekeeping neighbor harvested over 100 pounds of honey in his 1st year.

[@FabioSekoff]

I grew up in Honduras beekeeping with my dad and our honey never crystallized and had a mild buzzing of your tongue when other sellers altered it would always crystallized came to the US and I learned honey sold at stores crystallizes and tasted like watered down honey but I live in Colorado and the diversity of flora combined with altitude can impact consistency and taste!

[@niwe3631]

Dont forget to toast that bread and spread butter, honey, and cinnamon sooo good. I used to eat that all the time growing up! Delicious

[@CrossroadToCountry]

Crystallized honey is much better for baking! You don't have to worry about adding more dry ingredients as much when its crystallized vs more viscus. Keep up the good work sir!

[@kamonreynolds]

You are correct, it is great for baking! Thanks Nat

[@richradtylr4]

You bake cookies?

[@EternallyThankful-os6pz]

Thank you for sharing that crystallized honey is still fine to use and not "bad"...for us it was due to temperature - in that we keep it in the basement where it's cooler...and thanks for the good idea of using it on toast...will be utilizing that idea this weekend !!

[@kamonreynolds]

Where we sourced our Hawaiian Kiawe honey: goodjobbees.com/ Davids Kiawe honey is top-notch! Our favorite hivetool, favorite books, and all kinds of other beekeeping tools & equipment that we like and use from Amazon can be found here: www.amazon.com/shop/tennessees-bees

[@deansilver1864]

Kamon Reynolds - Tennessee's Bees . Hey Kamon, Are you familiar with Mel Dissilkeon’s O.T.S. ( on the spot ) queen rearing / mite bumping system?

[@amandajlemen]

Yeah I must be a weirdo cause I love when my honey crystallizes! I actually have an old jar and a new jar each year cause my husband likes it runny and I prefer it crystallized ....I just love the texture

[@kamonreynolds]

Oh yes my son loves the crystal honey!

[@AlleyCat-1]

I have 1-2 5 gallon half full crystallized. It gets a bit hard, but it's Uber good & the only time I've ever gotten any sort of sugar rush. I can't wait to see why my swarm hive produced this yr. They've been great compared to the previous pkg'd bee's. Had to watch this again

[@randall1718]

Creamed honey is just a different form of honey in our kitchen, great for cooking, hot drinks and toast for breakfast. I once stored a 1 liter bottle of fresh honey in my freezer for 2 years and it came out in a creamed state, it's an awesome product, great video, thanks

[@scottsterling7659]

My neighbors gave me a frame of honeycomb and I cut it up and placed it in a large jar. When I returned from my vacation, the bottom of the jar crystallized and I was so happy it did because it was super tasty

[@jerrymerrick8608]

The idea of different flavors and different textures is not beyond the realm of beekeeping. We have 3 hives within 3 feet of each other. We have extracted each hives honey separately and they all taste differently. Dependent on the floral source of each hives desires. The girls will go where they need to go. Thanks for bringing this to the attention of your audience. Keep up the good work. 👊🏻

[@privatebubba8876]

I crystallize honey on purpose. It's called cream honey. Honey higher in glucose crystallizes the fastest.

[@lenoretalon9958]

private bubba me too

[@timothyhollmann8571]

It's not glucose , it's dextrose excess in the honey ex. Sunflower,canola or aster honeys.Tim

[@kamonreynolds]

It is dextrose but yeah creamed honey is great

[@privatebubba8876]

@@timothyhollmann8571 Basically the same thing. Glucose exists as two stereoisomers only one of which (D-glucose) is biologically active. This form is often referred to as dextrose monohydrate, or, especially in the food industry, just as dextrose

[@privatebubba8876]

@@kamonreynolds Honeybees just like humans use an enzyme called invertase to break down sucrose into fructose and glucose, not dextrose. LOL.

[@mastiffmom2592]

I recently bought a little honey pot and my honey has begun to crystallize a little. I think it’s because it’s not sealed or in an airtight container. I do want to continue using my honey pot so I think I won’t fill it nearly as full as I did the first time.

[@NolaGB]

I live in West TN and the best honey I've ever had, I bought from a gentleman know as "The Brighton Bee Man" who lived in Brighton, TN. I bought a jar of his Blackberry honey. This was several years ago and he must have passed, because no one knows anything about him now. He grew a lot blackberry bushes. I love good honey, but not much of a fan of what's available in local grocery stores. Guess The Brighton Bee Man spoiled me.

[@matthewshaw3470]

We have oil seed rape in the UK that will granulate in the comb if you don’t harvest it as soon as the crop finishes. Taste lovely

[@harrycook1288]

Canola in North America

[@frankhoffman3566]

The key information I wanted was 1. whether there is a difference between honey produced from nectar and honey produced from sugar syrup, and 2. if so, how does the consumer tell the difference.

[@davidgillette1544]

Ya I would love to know this too! Especially if he extracted some funny honey to show how it is different.

[@billybobjones4317]

It's quite simple, just taste the Honey, if you buy Raw Honey from a local supplier that sells raw unfiltered Honey, you will be able to taste if it's real or mixed. I have Hives and I can tell you this for a fact as can everyone I supply with Raw Honey. It tastes much better and unlike a sugar syrup doesn't make your throat clench from the sweetness. Buy a Shop brand of Honey and then try a Raw Honey from a small operator locally and see what I mean. Make your own sugar syrup and taste it compared to a pure raw Honey, then mix some of the Raw with Sugar syrup and then try it. If you can't tell the difference then stop smoking ;) One thing I forgot to mention was to buy the raw Honey towards the end of Summer before it starts to cool down as then you know the Honey had to be pure as no one feeds sugar syrup to their Bees in mid to late spring or Summer :).

[@reitairue2073]

@@billybobjones4317 daaamn, thanks for the late summer tip :D

[@AlleyCat-1]

I'm 3rd try bee keeper, 1st bee's left the 2nd yr in the spring, after we moved in the winter. Bought 2 pkgs & fed sugar syrup for a bit. They bailed when it started getting cold. Both hives left a ton of honey that we extracted. 1 hive had a darker color slightly. The slightly lighter honey had a bit stronger flavor. Both are ever so yummy. Caught a swarm this spring, can't wait to see if we get any honey from them. First experience with raw honey was several yrs back, I think it was mostly a clover honey from an area a couple hrs north of us. It was a dark honey. It had thickened up mostly, but I didn't discover that until I went thru the liquid. I was given a small jar of raw honey that was pretty light with a lighter taste. Didn't like it much. But, it worked well in my tea. And big difference from store bought honey

[@beefriendlychannel7965]

I'll put it this way. The stores (what we collect) are only consumed by the queen as a last resort. If you're any good with chemistry, you'll research the difference between glucose, fructose and sucrose. The bees process these sugars found in nectar and table sugar the same way before it's stored. The queen is always offered it first, then it's stored. In times when good keepers feed, it's to simulate a nectar flow. That makes the queen think it's good to lay eggs. The brood that emerges eats and processes that sugar. The supers are usually pulled before any of that happens. The cheating practices happen in the extraction room, not in the apiary. This much I know.

[@sergeytaranovich2368]

Real raw honey is a live product and it reacts to temperatures,light, air and crystallize, a tiny crystals starters is present in honey at a time of extraction and with a little time its will stimulate other liquid sugars that present in honey solidifies, that why all big packers heats up the honey in order to melt this tiny crystals to increase liquid stage of honey for longer periods of time at a same time ruins a good property's of honey, amount of pollen in a honey also increases speed of crustalization that why packers do a micron filtering in order to remove any pollen, comb honey crystallize much slower than extracted one, during the extraction honey mix with air and it's speed up crystallization, if one prefer liquid honey to a crystallized one freezer is a answer just like Kamon said in this video

[@pamelabratton2501]

I just did this to a jar of honey I'm taking to my mother. I am keeping the 'mother' jar with all the crystals in it. Hers should go solid in about 3 to 4 weeks.

[@sergeytaranovich2368]

@@pamelabratton2501 it's all depends on what kind of honey some honey crystallize more rapidly than others, most optimal temperature for crystallization is 56 degrees Fahrenheit

[@mikeries8549]

If you're trying to make crystals put your honey in its own refrigerator set at around 55F. It happens. I've sold honey for decades and nobody has ever asked for crystallized creamed honey. If you look very hard you may find some in a store on the bottom shelf kicked to the back.

[@graemehunter5063]

I've only had crystallization of my honey when I haven't filtered it through a fine screen the filtration screen I use is a 600 micron, that seems to remove the problem of crystallization I believe it is taking the fine crystals out of the decrose(spelled wrong) sugar in the honey, I don't know if I'm right or wrong about it's what I do and it seems to work for me.

[@fatbackpeanut]

I am an old bee keeper (69) I only harvest honey that is pure spring nectar after I harvest the honey in July I then feed my bees sugar water so they can build up their food supply for the winter but my honey is made from 100% nectar-way better than sugar water fed bees-I raise bees in Ashland city Tennessee. Ed Goff

[@trinitybees133]

I love honey that’s crystallized, I love the slight crunch texture

[@kamonreynolds]

My kids and I love it too. Especially with some peanut butter and bread MMMmmmm!

[@ykolin82]

knowledge is the power. living in Russia I always thought that crystalized honey is the only that may exist. then moving to the US, I realized about liquid form, and always thought it was fake honey. then spend a few days reading online research papers, understood that it can be in both forms, as well as sucrose and fructose. the crystalized honey is much tastier than the liquid form.

[@davidgillette1544]

Would love it if you could extract some funny honey and show us how it looks and tastes different!

[@researcherAmateur]

My spring honey gets white and creme like buther. The foll honey starts red and likvid then thru the winter it's color gats whiter...and longer it is in the hives the tecsture is beter and smaller cristals after. I wish my vriting is beter...i think we cood toch about bees oll day... much beter topic then feeding...got some jars of honey thet will brake your spoon... 0.5L=1Kg... My favorite is a good inspekted honey. One you send to a honey show..🤞

[@Aprion]

I've seen lots of types of honey, both solid and liquid, but I'd never seen white honey before. Nice to learn something new :)

[@dewaynewhitney5703]

This just reminded me of when I was a kid, my dad was always getting 5 gallon buckets of honey from someone local and they would cream it. Goodnight that was some good stuff. I would love to learn more about how they did it. But unfortunately they have all passed on. So now I have to learn how to do it the hard way. Oh well.

[@Chard-Bees]

This video is a nice look at one the methods, the Dyce method, of making creamed honey: kzbin.info/www/bejne/oYjYmKqcgsinb9E It’s from the Norfolk Honey KZbin channel and Stewart Spinks. Hope it helps.

[@eaglegrip6879]

One important piece of info you didn't mention: if your honey has turned to sugar, heating it up will liquefy it again. Simply spoon out some honey-sugar into a cook pot and heat it on the stove for a minute or two. Moreover, I never use a microwave oven since it destroys all the healthy enzymes in food, but nuking honey-sugar for about 30 seconds or so, will also liquefy your honey as well... although I don't recommend it if healthy eating is part of your lifestyle. Just FYI. Cheers!

[@mockupguy3577]

Eagle Grip , no need to spoon it up, put it in a pot with hot water.

[@addinabernard2312]

Thanks for the vid I usually buy my honey from a beekeeper that comes to the flea market where I am I asked him about some honey that became crystallized that I bought a while back in the grocery and he said that grocery honey is not pure honey so it crystallizes now hearing this I know better.

[@kamonreynolds]

Thanks for the comment Addina! Honey is quite diverse and special! Some honey will never crystallize and some will crystallize in a couple weeks. Temperatures effect crystallization too! I think it is all fascinating! The natural world is quite complicated and fun!

[@meirchanan7587]

Thanks Kamon, another great video. The main source of nectar for my bees here in israel are various eucalyptus and acacia trees. After extracting in late summer and putting in jars it takes about 6 months until the honey starts crystallizing. most of honey consumers here understand that after crystallization all honey health benefits are preserved. actually, they expect real non-pasteurized honey to crystallize.

[@kamonreynolds]

Greeting Meir Chanan! I have tried crystallized eucalyptus honey and it is delicious. I feel like here in the USA we have become to detached from our farmers and beekeepers and by doing so we as a majority don't know what is prime and what is poor. Hopefully that trend will change. Thanks for sharing and we hope that you will be blessed with plenty of honey and healthy bees this coming year.

[@massachusettsprepper]

This was an excellent video my friend. One of the stores that I sell my honey to has their honey section right next to the refrigerated cooler section and the temperature is always very chilly in that area of the store. My honey tends to crystallize in the wintertime in that part of the store. Not so much during the summertime. But because I'm selling honey to them to sell to an and consumer I don't want the end consumer to have to un-crystallize the honey so I always swap it out for nice golden liquid honey. But at the opposite end of that spectrum there are some customers that ask for the crystallized honey. Thanks for sharing my friend.

[@emadleiman47]

Thanks for sharing. That was very informative. When I worked in the UK, I noticed the grocery had "set" honey along with the liquid form honey. I tried it and loved it and that type of honey became my preferred honey because it was so easy to just stick a spoon in the jar and take out enough to stir into my tea. It was clean and I didn't have to worry about honey dripping all over the place! 🥰

[@arogue469]

That’s Space Honey. NASA-approved for serving in zero-gravity environments - although not on toast, since the crumbs get everywhere!

[@bmx28kenilworth]

I’m actually wondering how to crystallize honey. I absolutely love honey. But I think it would be cool to eat a rock of honey.

[@JBEESHoneyJoelBrutcher]

I am finding it’s even different year to year. 2 years ago my honey was crystal clear and didn’t crystallize much at all, last year it was incredibly sweet and crystallized so fast. I was very careful not to feed syrup while supers were on. It was just a result of the wet spring and strong blooms. Unfortunately the average consumer doesn’t understand. Thanks as always 👍

[@michelleb1960]

Thanks Kamon. Am from Jamaica 🇯🇲 and in the cooler months Dec to February (17-22•C) we see honey crystallizing on the shelves. However, as soon as we put our bottles to stand in hot water, voila’ it regains it usual consistency. Most people believe that it crystallizes because it’s tampered with but our beekeepers know better. Great info...Keep up the good work. Gonna research honey types around the world- it’s quite interesting

[@highstandards6226]

Buckwheat honey is super dark! And tastes really STRONG!! TOTALLY different than anything made from white clover!

[@imkereistappert3183]

most of our honey goes out creamy here in germany. we stir it slowly in a mixing barrel while it granulates, so it becomes very fine creamy and still kinda stiff after bottleing. people love this because of the toast reason. its a quality sign here. greetings:-)

[@kamonreynolds]

Thanks for commenting! One day I wish to visit and see German beekeeping. would be wonderful to experience

[@imkereistappert3183]

@@kamonreynolds You and your Family have a Place to stay here Kamon:-)

[@drmikeosgood]

Boy, I'm glad that I found this information on honey, as I take some to aid in a medical condition. I had one 32 oz jar that had Christizilaze and I thought it had gone bad! Found in formation on how to restore it back to the syrup form by sticking it in warm water at 105 to 120F for about an hour, then the honey restored itself from crystallized to syrup. Thanks for the information.

[@kamonreynolds]

No problem! Thanks for supporting beekeepers and for stopping in!

[@danskisbees7348]

Good morning, keep spreading the truth brother!

[@kamonreynolds]

Thanks Dan! P.S. send us up some warm weather please.

[@danskisbees7348]

@@kamonreynolds Lol!

[@jeffsidwell2215]

Thank you for sharing your knowledge and I'm hoping this year I will have honey out of my from the swarm I caught last. I split them four times last year. So I want to say thank you for your information.

[@newatthis50]

When I was in Alberta,Canada my sister got some honey some where between Spirit Creek and Dawson. It had the color and consistency of lard. Can't remember what they said it was harvested from but it was delicious. It wasn't creamed naturally came that way. The man said it was difficult to harvest and very popular.

[@kamonreynolds]

That is awesome! Thanks for sharing

[@miroslavtordaji1675]

rapeseed or canola (don't know the correct english name to it) honey crystallize quickly into white fine cream (no need to mix it to form the honey paste)

[@aquacat8]

Great video! Sometimes when my honey is crystalized & I don't feel like going thru the process of heating it to liquefy it, I use the crystalized honey in my hot tea.

[@BeekeepingFromScratch]

Hey Kamon, Appalachian Rhododendron honey can also be a hallucinogen, especially in NC where there are heavy rhodie canopies in bloom where there is little else blooming at the same time.

[@Firedog-ny3cq]

And where, pray tell, can we find this wonderful honey? I'm too old to be dropping acid anymore but I use a lot of honey and wouldn't mind a little buzz in my tea to get the day started off on the right foot.

[@3cav84a]

Great video, I live in South Australia and my bees have been feeding off Canola/rape seed and it crystallized in the frames before I had a chance to get it out. Still trying to figure out how I am going to remove the honey from some of my Flow hives.

[@BethanyBeck]

I was always told that cold honey will crystallize. My mom would throw it in the microwave for a few seconds, but I like it crystallized, so I just eat as it is.

[@ocalavictory3728]

Yeah, I like it crystallized too. 🙂👍

[@ToBeeOrNotToBeHoney]

Heating it gently in a double broiler (pot with water) is better than the microwave because microwaving the honey destroys the enzymes much faster than a gentle heating.

[@poppys3728]

@@ToBeeOrNotToBeHoney Even better, put in the sunlight for awhile.

[@kevinmcmullen6527]

i guess heating it up quickly for a short time will not let it lose its bacterial properties or not as much of them, but turn it back to a liquid form

[@leestadnyk5573]

You should get some buckwheat honey it is almost black in color very rich in flavor

[@jweaver7170]

I harvested some "hot" honey. Back of the throat warm. Got the message from Jon "Snow on the prairie" flower will make the taste. Have some that like it. Thanks Kamon I don't have to mow the yard anymore!

[@kamonreynolds]

LOL

[@freedomwoodgasandoffgridin8925]

when I was a kid my grandmother had a big jar of sugared honey in her basement pantry. once in a great while she would give you a taste. not very often, she had regular honey for grand kids! then last year I was volunteering at a local church that was passing out free food from the EASTERN MICHIGAN FOOD BANK. ( the church buys the food then gives it away) when it was my turn to go through the line I was given a jar of wild flower honey from south america (can't remember the country), that was so good you could almost see the blossoms!

[@crispernator]

Gday mate ive recently subscribed to your channel and being new to bee keeping at 60 i find it very informative , i follow a guy in new zealand and he actually creates creamed honey for his customers an in one of his videos shows you how its done . I cant believe people think it is off when itis in that state ,there is a honey in tasmania called leatherwood and its the best ive tasted in australia makes a great milkshake anyway im glad i subscribed .

[@eggshoney7633]

Here in Lincolnshire UK Oil seed rape sets very fast. We have to extract it quickly

[@kamonreynolds]

Hi eggs an honey. What variety of oil seed rape do folks use in the UK?

[@phil538]

Set honey = less mess. Question. Is there any way a layman can identify honey that has been diluted?

[@StephenBiggers]

Thanks for the video. I feed my bees sugar syrup during the dearth in late summer. This year we had an unusual goldenrod crop in late fall. What is the best way to keep the bees from moving sugar syrup out of the expanding brood nest and into the honey supers creating fake honey? Thanks for your help.

[@kmichal9648]

Feed with patties to compensate lack of income energy... Bees do not store high quality patties

[@TacticalPoppins]

Throw it away???: NO! Crystallized honey is actually my favorite honey.

[@C.E.Ministries]

Thank you so much for sharing this video! I literally heard the same thing that when honey crystallizes it’s bad and you should throw it away. I literally just went to Walmart to get some honey and I opted for organic because the rest of them looked like they were old n went bad because many were crystallized and half way granulated. When I opened up my honey this morning it was crystallized at the top only. So I decided to look for a video on this and I found yours. Thanks for the heads up. That Hawaiian 🌺 honey looks amazing too!

[@kamonreynolds]

Thanks for the kind comment! Honey is as unique as the flowers that make the nectar! Thanks for eating honey and supporting bees and beekeepers!

[@TripleDHoney]

I make and sell a lot of creamed honey, it is one of my favorites. I put it on my sausage biscuit every morning.

[@imoutodesho]

In Aussie, I always buy honey from local farm and they do crystaillised after a while. But, in indonesia, honey doesn't crystallised. Indonesia also have wild harvested/forest honey: white honey, black honey, etc and they are more fluid, and some doesn't even freeze even you put if freezer. I think this is why some people doubt crystallised honey.

[@jimbartosevich498]

As honey I buy ages, I use it differently. So, I'll have multiple jars open at once. I put liquid honey on food, or in anything that absolutely requires a certain "smoothness." As it crystalizes, I'll continue eating it for a while, but once it becomes too sugary, then I'll use it in tea, or other recipes that I know it'll be heated or will otherwise reliquify. Then, the solid part that gets left behind, I end up mixing into water that I use to brew beer with, to push up the abv naturally.

[@kamonreynolds]

Thanks for sharing!

[@garymcaleer6112]

My two favorite types of honey are the Florida orange blossom and the Kentucky wildflower honey. To me, the flavors are exotic compared to clover and other commercial brands.

[@kamonreynolds]

You said it!

[@devildad1620]

Thank you. I learned a lot. I am not a be keeper, but I had a bottle crystallize in my cupboard. I ate it and it seemed fine, but I was always curious how that happened.

[@kamonreynolds]

Thanks :-)

[@Riyame]

One of my favorite honey types is creamed which is a form of crystallized honey with very fine crystals which I believe you described as the one with the seeded crystals, commonly called creamed honey around here. I am told you can do it at home by taking crystallized honey and grinding down the sugar granules with a mortal and pestle until they are very fine and smooth then using that as a seed.

[@got2kittys]

I have kept bees 12 years. I was told that North America is the only continent that has flower species that remain liquid for a period of time. But all honey, if stored in cooler places, crystalises. Anyone that stored some, will tell you about it.

[@lilmei6955]

I’m from Ethiopia, I love the white honey, it’s expensive and it only harvested in sandy desert.

[@kamonreynolds]

Hello my friend thank you for your comment. My former co-worker was from Ethiopia and he would talk about honey and Tej. Take care!

[@AAA-xw6tc]

Very true about crystallised honey.......... I am not a professional bee keeper . Over a decade, I ve observed that in my mango and orange orchard, even wild bee honey of some seasons and some crops got crystallised just in a few hours of harvesting. It was mostly in winters, Jan- Feb every year, mostly from mustard crop flowers.