A friend brought back a 30 Oz. Jar of Raw Organic honey from Hawaii (as a gift for me) that appears to be fermenting! It’s cloudy not crystalized and has bubbles in it. Will it be a problem letting my bees consume some of this fermenting honey?
WOW , I have been keeping Bees for a lot of years an you just hit me in the face with this that I have never heard about. I always pull my supers down to at least 16 percent or lower because I never wanted my honey to have this problem or the people that purchase from me . But dealing with the yeast is new to me . THANKS . Where can I find out MORE about this an how to test an with what an if there may be some kind of a chart for numbers . I guess this has been stupid on my part but I guess learning now is better than waiting till I have a problem . I hear people talking about pulling honey on videos at 18 or 19 percent. I just am not going to take that chance even though I always dry my supers. Thanks for any suggestions or information you can give me on this yeast . THANKS
Your videos are very informative, inspiring to watch and listen to. Here far away from USA in Sweden, Scandinavia in northern Europe, I, a small-time hobby beehive owner, am trying to become a more accomplished hobby beekeeper and related to the subject in your above video I have a simple question I don’t know the answer to hoping you may know. I have a moisture problem with my extracted honey with a water content of 21% and I don’t have any equipment to deal with it yet. The honey hasn’t started to ferment and it’s not a lot, just about 120 pounds. If I give the honey back to the bees, would they be able to reprocess it thus dropping the water content to an acceptable level so I can harvest it again as capped supers before its time to prepare them for winter?
To protect yourself, you might consider offering to buy honey based on 18% moisture. For every .1% increase/decrease in moisture above/below 18% the price for honey decreases/increases by $.10/lb.
Bob is a real treasure of knowledge, I've been watching your videos for the last 2 months or so and I truely believe that every bit of knowledge you have accumulated over the years needs to be recorded and documented for the the future generations to learn from.
Hi mr binnie am david from south africa durban am bee keeper l have 200 bee hive just want to ask what type of machine can l use and chemicals to prevent vironna mites and insects that can lay eggs in my hives .plz help and where can l buy the vapouriser machine and chemical
Thank you very much for that last bit of information very helpful
How does one test how many spores per gram of yeast is in the honey?
Thank you for sharing. Much appreciated.
A friend brought back a 30 Oz. Jar of Raw Organic honey from Hawaii (as a gift for me) that appears to be fermenting! It’s cloudy not crystalized and has bubbles in it. Will it be a problem letting my bees consume some of this fermenting honey?
Brave
Hang in there!
WOW , I have been keeping Bees for a lot of years an you just hit me in the face with this that I have never heard about. I always pull my supers down to at least 16 percent or lower because I never wanted my honey to have this problem or the people that purchase from me . But dealing with the yeast is new to me . THANKS . Where can I find out MORE about this an how to test an with what an if there may be some kind of a chart for numbers . I guess this has been stupid on my part but I guess learning now is better than waiting till I have a problem . I hear people talking about pulling honey on videos at 18 or 19 percent. I just am not going to take that chance even though I always dry my supers. Thanks for any suggestions or information you can give me on this yeast . THANKS
Bob lots of respect.
Brilliant. Thanks, Bob!
Your videos are very informative, inspiring to watch and listen to. Here far away from USA in Sweden, Scandinavia in northern Europe, I, a small-time hobby beehive owner, am trying to become a more accomplished hobby beekeeper and related to the subject in your above video I have a simple question I don’t know the answer to hoping you may know. I have a moisture problem with my extracted honey with a water content of 21% and I don’t have any equipment to deal with it yet. The honey hasn’t started to ferment and it’s not a lot, just about 120 pounds. If I give the honey back to the bees, would they be able to reprocess it thus dropping the water content to an acceptable level so I can harvest it again as capped supers before its time to prepare them for winter?
What if you just left the lids off wouldn't that allow the water to be drawn off, leave it long enough and you will have candy.
To protect yourself, you might consider offering to buy honey based on 18% moisture. For every .1% increase/decrease in moisture above/below 18% the price for honey decreases/increases by $.10/lb.
Bob is a real treasure of knowledge, I've been watching your videos for the last 2 months or so and I truely believe that every bit of knowledge you have accumulated over the years needs to be recorded and documented for the the future generations to learn from.
Honey most likely wasn’t pure, sugar syrup ferments like this no matter how thick it is.
Won't the fermented taste still remain?
Kann man fermentierten Honig noch essen oder ist es schädlich für den Menschen?
Hi mr binnie am david from south africa durban am bee keeper l have 200 bee hive just want to ask what type of machine can l use and chemicals to prevent vironna mites and insects that can lay eggs in my hives .plz help and where can l buy the vapouriser machine and chemical
Good start for mead, or you could use it to make various honeys fermented with peppers or other spices
hello Bob, my capped honey is reading 26% the same as the uncapped, how is that capped honey so high?
Thanks for sharing.