scroll down for hints on preparing honey for show

 

Preparing Honey for Show


The thoughts of a honey show steward, courtesy Dave Atherton


Main requirements: Hunger to win, patience & remember to read the rules.


Comb Honey

Start the season with new frames lightly vaselined

Face of comb should be proud of frame.


Sections

Make sure the section box and packaging are clean


Cut Comb

Make a cutting template using a plaster cast

Use heated sharp knives to cut. Drain before placing in the container. Check weight.


Run Honey

Before extraction remove propolis to remove crystalisation foci.

Extract light before medium before dark

Strain then filter. Use fine filter (100tpi)

Heat to 120 oF  for 2-3 days then 140 oF to clarify. Not too long to avoid HMF

Bottling must be perfect in matching jars, with clean lids.

Avoid bubbling, debris and crystalisation


Chunk Honey

Chunk needs to be 50%, cells angled upwards, no bubbles

Liquid honey should be same standard as Run honey and from same source as chunk


Ling

Prepare by pressing. Use the right cloth to get correct bubble size and distribution

Is it 100% ling?, is there contamination with wax fragments, check weight.


Creamed

You’ll need 10% crystalising honey (eg OSR)blended with any light honey.

Strain then heat honeys seperately to 90oF overnight. Mix slowly together using eg a paint stirrer. Make sure there are no bubbles. Leave for a day, then bottle. Problems are insufficient setting or coarse crystal grain


If you’re planning to bake a honey cake this is the recipe:


Plain Honey Cake


150gbutter or margarine

100glight soft brown sugar

175gclear honey

15mlwater

200gself-raising flour

2 eggs(size 2)


Grease & line a round cake tin, diameter 6” – 8” (15 – 20 cm).



Place the sugar, butter, honey and water in a pan & heat gently, stirring until the sugar is dissolved.

Sift the flour over the surface and stir in. Then beat well with a wooden spoon to remove

any lumps.

Beat the eggs lightly and then beat them into the mixture, evenly.

Turn the mixture into the prepared tin.

Bake for 40 minutes at 350 F (180 C) or Gas Mark 4.

Cool slightly in the tin, and then turn out onto a wire cooling rack.