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I've been keeping this blog for all of my beekeeping years and I am beginning my 16th year of beekeeping in April 2021. Now there are more than 1300 posts on this blog. Please use the search bar below to search the blog for other posts on a subject in which you are interested. You can also click on the "label" at the end of a post and all posts with that label will show up. At the very bottom of this page is a list of all the labels I've used.

Even if you find one post on the subject, I've posted a lot on basic beekeeping skills like installing bees, harvesting honey, inspecting the hive, etc. so be sure to search for more once you've found a topic of interest to you. And watch the useful videos and slide shows on the sidebar. All of them have captions. Please share posts of interest via Facebook, Pinterest, etc.

I began this blog to chronicle my beekeeping experiences. I have read lots of beekeeping books, but nothing takes the place of either hands-on experience with an experienced beekeeper or good pictures of the process. I want people to have a clearer picture of what to expect in their beekeeping so I post pictures and write about my beekeeping saga here. Along the way, I've passed a number of certification levels and am now a
Master Beekeeper Enjoy with me as I learn and grow as a beekeeper.

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Saturday, May 19, 2012

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.
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!

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