H1    6 jars extracted honey ( any type )                 David McIntyre

H2    2 jars extracted honey ( light )                        Susie Hill

H3    2 jars extracted honey ( Medium )                  W McNeill

H4    2 jars extracted honey ( Dark )                       Fidel Perez  Duran

H5    2jars Ling Heather Honey                              A Moorcroft

H6    2 sections                                                      J duncan

H7    2 pieces of cut comb                                      Mark Wallace

H8    frame for extraction                                        N Bradley

H9   2 jars chunk honey                                          Mark Wallace

H10 2 jars creamed honey                                     N Bradley

H11 1 jar honey for tasting ( black jar )                   D McIntyre

H12 block of beeswax                                            Mark Wallace

H13  Beekeeping Artistry                                       Lexie Duncan

H14 beekeeping artistry for children up to 10yrs   no entries

H14 beekeeping artistry for children 11yrs to 15    A Quigley

N13  1 jar of extracted honey ( Novice )                 A Quigley

N14 1 section of honey (novice )                           no entries

N15 1piece of cut comb ( novice )                          A Quigley

N16  1 jar for tasting ( novice )                               Hugh Wright

A 17  photograph of a bee on flower                      A Quigley

A18   photograph  beekeeping activity                   J Quigley

A19  honey cake                                                    G McConnell

A20  1 bottle of mead                                             Jen Simpson

Novice with highest point                                       Aimee Quigley

Highest Aggregate Point in Show (RVBKA)           Mark Wallace

Highest Aggregate Point in show ( Open )             Mark Wallace

Supreme Run Honey from ( H1, H2, H3 or H4 )     David McIntyre

Best Exhibit of Show ( from classes H1 to H12)     David McIntyre

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