Entries for Tara Honey Show

I belong to a couple of bee clubs.  The Tara Bee Club is having its honey contest tonight.  I have to work until 6:30 and I live 16 miles in going home traffic from the Tara meeting in Forest Park, Georgia.  They are accepting honey entries from 6:45 - 7:15 so I will arrive at best just under the wire.  As a result I had to get everything ready last night so that I only have to take the plastic wrap off of the jars, put on new tops, and hand them to the steward.

Generally to a honey show, I take a leg of panty hose or a piece of silk for polishing, gloves to pick up the jars, a flashlight to look for fingerprints, a squirt jar of water in case something needs cleaning, toothpicks for last minute bubble removal, silver demitasse spoons for equalizing jar fills, and lint free cloths for polishing jars.  I'll probably have all of that with me, but in reality, I won't have time tonight.  So last night I spent hours getting my entries ready for the show.

I poured two wax blocks and crossed my fingers until this morning.

I polished, equalized, and de-bubbled jars (actually only one jar had bubbles).  I put new tops for each jar in plastic Ziplocs.  I put all the finished products in a sectioned box:

So I'm entering (from top of photo to bottom) black jar, creamed honey, light honey, chunk honey (and a wax block - see next post).  You can see the flashlight peeking out of one of the jar lid filled sections and the new tops for the jars in their baggies.  

I only have light honey to enter this year since Jeff and I only really harvested from Five Alive and Stonehurst.  Like last year, the Stonehurst honey has crystallized early - it was kind of medium - so all we have is the light honey from Five Alive.

We'll see if anything places - I've not done great in honey shows this year, but if I say so myself, the creamed honey we are entering into Tara is really fabulous.

Creamed Honey 'Nother Year

Jeff and I decided to take the jars of honey from my basement that had begun to crystalize and make them into creamed honey.

There's a specific way to make creamed honey developed by Dyce.  If you just take crystallized honey and call it creamed, usually it's far from a true creamed honey.  Honey that crystallizes on its own has large crystals, is solid and has crystals easily felt with the tongue.  Creamed honey to be show quality must be smooth.
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An earlier post on this blog describes the Dyce method as taught to me by Keith and Roseanne Fielder.  I did record this event today, though, because it was difficult and fun and we learned a lot.

 Half of the jars we made were cooled by stirring in an ice water bath and half were cooled in the freezer, periodically taking the honey out and stirring it (periodically meaning about every 3 minutes). We'll see if there's any difference.

We didn't have great thermometers - made me want to buy one just for this process.  I had one instant thermometer that measured down to 60 degrees, but our candy thermometers didn't go that low.

We also discovered that a generous 4 liters of honey makes 17 jars.  Actually we added 2 nine ounce jars of creamed honey as seed.  The conversion shows that 4 liters should make 15 jars, but we got 17 but the seed honey would account for the extra 2 jars.

We wished for really good rubber spatulas, better thermometers and a better method of having an ice bath for cooling.  There's always so much to learn...at least in the world of beekeeping!

General Bee Report as Winter Approaches

First, I'm sorry I've been rather lax in my postings.  I hope some of you have taken the opportunity to review some of the old posts while you wondered where in the world I was.

Last week was my birthday, my middle daughter was visiting from Maryland, my youngest daughter here in Atlanta is pregnant, due any day, and I hosted Thanksgiving for my family at my house.

Needless to say, the bees have taken a back seat.

However, over this weekend I checked on most of my Atlanta hives.  Most appear to be going into winter with good supplies.  I fed the bees bee tea going into the fall and most of the hives were slow to take any food, which is a good sign.  Generally they would prefer nectar and around my house we had a pretty good fall aster bloom (and therefore a decent fall flow).  So they haven't taken the bee tea because they didn't really need it.

For example, I put these two feeder jars on the Blue Heron nuc on 11/14.  Here it is almost two weeks later and they've barely touched it.  So I can feel pretty sure that they don't need it.  

One of the advantages of the rapid feeder is that it can stay on the hive during the winter.  A second advantage is that thick sugar syrup rarely freezes so if it is warm enough for the bees to move around, the syrup is there for their taking.  So my 8 frame hives will keep the rapid feeder through the winter.

Plans for winter:
1.  Make creamed honey from the early honey this season that has crystallized
2.  Build my unbuilt nuc boxes
3.  Paint equipment and assess my equipment needs
4.  Try to look for a possible local place to put the beehives from south Georgia
5.  Make plans about our bee business Linda Ts Bees with Jeff to determine where we need to focus come spring
6.  Work on my short course talk with Cindy Hodges on the year in the bee yard in a beginning beekeeper's year.
7.  Work out a sugar shake schedule to begin in January for all the hives.
8.  Decide about splits - surely I can split Colony Square and probably Lenox Pointe as well.

Speaking at Young Harris Beekeeping Institute

At Young Harris, I gave a talk on "Simple Beekeeping: A Low-Tech Approach" to the students there. I had to give the same talk four different times, so by the fourth time, I felt a little babbly. But many people told me they enjoyed it and I didn't hear any negative feedback, so that felt great.

I talked for 45 minutes, hitting the highlights of the simple approach to box size (using all mediums), foundation (using foundationless frames), pest management (a homemade SHB trap), melting wax (solar wax melter from a styrofoam beer cooler), and honey harvest (crush and strain).

I demonstrated cutting a wax strip with a rotary cutter.



I showed them how a foundationless frame looks going into the hives.



And, of course, I introduced them to the wax tube fastener and told them my story of learning to use it.



After all, it came with no directions, and I'd like to save others the agony I went through!



The first day the room was crowded and overflowing for each of my two talks and the second day, the room was full for each of the talks, so I felt pleased. I also spent a good amount of time evaluating the practical abilities of the certified beekeeper candidates.

I entered a wall quilt and my creamed honey in the honey show.

My creamed honey came in second place (my friend Julia won the blue ribbon!) and my quilt came in third place.

Julia (who is a great beekeeper and has kept bees longer than I but didn't start the certification process until last year) earned her Journeywoman certification and Noah, her son, and my friend and fellow beekeeper, earned his certified level in the Georgia program.

Big Bee Day Part Two: The Blue Heron

Sunday morning after inspecting the Rabun County hive, I drove back to Atlanta for an inspection at the Blue Heron at 2 PM. Noah, Julia's son, led the inspection and did a really great job. We had a small group of beekeepers for this inspection, which made it easy to move around the hives and to be a part of it.

Noah is about to open the first hive and is explaining about the smoker and our foundationless frames.



He takes the ventilated hive cover off of the first hive.

There were a few hive beetles on the inner cover and we smashed them with our hive tools. This hive had been chock full of hive beetles, but the numbers have significantly diminished since we put the nematodes all around the hives at Blue Heron.



There's no nectar so the bees have no resources for building wax. But to be sure they wouldn't fill the empty space with wax when Julia and I took two frames out of this hive this past Monday for my nuc, we filled the space with newspaper. We would not have left the hive like this, but I didn't bring shallow frames with me when we took the frames. I only had mediums.



Noah is showing the participants the brood and eggs in this frame.



When we moved to my hive, I wanted to try using hive drapes as I had in Rabun County that morning.

In this hive, even though it faces east, the bees are putting the brood, the honey, etc at the back of the hive.  This probably means that the sun hits the back of the hive first in the morning.  Bees like to let the natural forces heat the hive so they don't have to work so hard.  The queen in this hive is laying well despite the lack of nectar resources available.

Finally we moved the the third hive at Blue Heron where Noah decided to try the hive drapes as he worked on it.  All of the Blue Heron hives are light and have very little stored honey.  We are worried about them and put sugar syrup or honey on my hive and the hive below.  The first hive we looked at has stored honey so we didn't put food on it.

This is the first Blue Heron inspection when we didn't see the queen.  These hives all feel a little fragile to us because they are so light on stores and we didn't want to disturb them as much as we would have needed to to see the queen.  So we looked but we didn't find Her Majesty in any hive.

At the end of the inspection Noah and Julia shared with us some delicious creamed honey they had made after the three of us took Keith Fielder's workshop at Young Harris.

Making Creamed Honey

One of my favorite talks at Young Harris was a demonstration by Keith and Rosanne Fielder on how to make creamed honey.  I had some honey in Atlanta that had crystallized over the winter, so I couldn't wait to get home to try doing this myself.

Keith said that the honey judge looks for two things in tasting creamed honey:  they push the honey against the roof of their mouth with their tongue and do not want to feel any crystals.  Also they push the honey between their upper and lower front teeth with the same goal:  not to feel any crystals.  Keith had some of his own creamed honey there for us to taste - as always, he is super at it - I don't think mine will ever taste as good as his did.

To make creamed honey by the Dyce method, first you need a "seed" honey.  This would be a honey that is creamed that you buy or have saved from a previous batch of your own.  I bought some German creamed honey at Whole Foods that is smooth (like the judges want) and tastes really good.  I also like the taste of my crystallizing honey - it's a little sharp as my mid summer honeys tend to be, probably informed by tulip poplar.

Keith said that we could flavor the honey with flavoring oils but I like honey to taste like honey so I didn't do that.  He said that cinnamon is a popular flavor with his customers.

Creamed honey is supposed to be jarred in clear, straight-sided jars with solid tops (not two piece canning tops).  I had none of these and spent a whopping $2.50 per jar to buy some at the Container store.

Here are pictures of the process - the captions give you the directions (click on the little quotation symbol on the lower left to see the captions).

Crystallized Honey (Creamed Honey)

Honey lasts a long time. It's been found in tombs, still in good shape. However, under certain conditions honey will crystallize. My understanding is that the crystallization happens when there are tiny particles in the honey that act as seeds for the formation of the crystals and when the temperature is around 57 degrees F.

All honey doesn't crystallize but some of my favorite harvest bottles from this year did just that. I went out of town for a week and left my thermostat on 55 to save on heating. When I returned my favorite honey had become creamed honey.

When people make creamed honey on purpose their goal is to have a very smooth creamed product. The seed grains in this honey must have been perfect because the honey was smooth and perfectly creamy. Or, as my bias would lean, my method of harvest without an extractor may result in only the tiniest grains coming through the filter.

However, at this point in the year, most of my harvest from 2008 is gone and we love honey at my house. This morning I decided to take one of the last non-chunk jars of honey and reliquify it. To do this, you have to heat the honey.

Part of what I value in my harvest methods is that the honey is never heated - the hottest it has ever been is the interior temperature of the hive. But to re-liquify the honey you have to get it to 160 degrees and keep it there for a minute or so before turning off the heat.

I put the creamed honey in a pan of boiling water. I put a candy thermometer in the honey so I could monitor the temperature.



As the temperature rose, the honey became clearer.



At the end of the process, the entire bottle was again liquid honey. Because I got it to 160 degrees, it won't recrystallize. What we lost in flavor from heating the honey is worth it to me to have the liquid again.



I also have some jars of chunk honey (comb in a jar filled with liquid honey) where the liquid part of the honey has crystallized. I can't imagine that this process would work for the chunk honey because the wax would melt.

Creamed Honey on Toast - YUMMMMM

Over Thanksgiving, I went to Virginia for a week and left my thermostat on 55 degrees to save on my heating costs. Well, my gas bill wasn't so high but there was an unexpected cost.

I left all of my bottled honey on a table and came home to find that the jars that were harvested over Memorial Day last year had all turned into creamed honey. People prize creamed honey - it's less drippy and easier to spread. In truth, though, it is honey that has granulated. Creamed honey isn't a solid mass. Instead it is a thickened honey that tastes great and is just thick instead of clear.

I wondered why the honey from Memorial Day harvest had granulated and not the rest of my jars. I posted on Beemaster to find out what the other beekeepers had to say about this. Apparently this batch of honey had just the right amount of glucose and "seed" material (pollen grains, for example, that didn't filter out) to encourage its turning into creamed honey. And the temperature at which I left my house (55 - 60 degrees) was IDEAL for making creamed honey.

Interestingly, this honey doesn't have a sandy feel on the tongue. Instead it spreads like regular honey and is fabulous, in my opinion. You can tell that I am using the honey from the jar below. Actually you can heat the honey in a water bath and the granulation will go away, but I don't want to heat my honey so I am going to enjoy it as is.



You can see the consistency in the picture below.



When it is spread on hot toast, it is exactly like non-granulated honey and tastes, as all my honey does, absolutely delicious!


The bread, if you are interested, is a multigrain bread that I made with my grandson.