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