Crystalization is inevitable for all raw honey. Some factors play a role, such as the honey type, storage temperature, and container type, but really it is just a matter of time. Rest assured, the honey has in no way gone bad. Just the opposite, this means you have received raw pure 100% honey! Besides the change in texture, the flavor and nutrition are the same as when purchased. If you do prefer smooth golden liquid, a simple trick can revert it back. Let the jar rest in a warm water bath until the crystals disappear. Sous vide cookers set to 120 degrees work very well. We don’t recommend using the microwave as it will kill the enzymes found in raw honey.
Honey Time
150 lbs of honey was extracted over this past weekend. As always, the bees are more than happy to do the majority of the clean up. Glad they don’t hold grudges!
Jail Break
I don’t mind losing a swarm from time to time. I noticed a hive was preparing swarm preparations, but ran out of time before being able to preform an artificial swarm. Luckily I found them congregated in a near by tree and was able to provide them a new home.
Peach Mead (Melomel)
I’ve been an avid home brewer for several years now. So what is the first thought that came to mind when faced with the issue of having more honey than I know what to do with? Make alcohol out of it! Here is the recipe I used:
5.5 gal filtered water
12 lbs light raw honey
2 packages of dry yeast (Lalvin EC-1118)
15 lbs peaches
2 tsp DAP, 1 tsp Fermaid K (staggered addition)
Bring the the water to boil and turn off heat. Mix in the honey and first dose (1/4) of yeast nutrients. Once dissolved, I ran the must through a plate chiller to bring it down to room temperature. The yeast was dehydrated per the manufacturers directions and pitched. Airlock was added and the carboy placed in the basement which normally stays around 65 degrees. The airlock was happily bubbling a few hours later. The remainder of the nutrients was added in 1/4 doses, every other day. The mead was also oxygenated/degassed during each nutrient addition. Once the bubble rate dropped down after a week, I added the 15 lbs of peaches. I left the peaches in the fermenter for 2 weeks. I then transferred it to a 5 gal carboy and left to finish for 6 months before bottling.
Update 8/13/2019- I am pleased with the finished product. Semi dry mead that is well aged and no noticeable off flavors. Some sediment appeared in the bottles, possibly because I bottled too early. The peach flavor was less intense than what I was hoping for. Next time I will change it up, either adding more peaches, or possibly pureeing them.