Preparing Honey for Show

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The thoughts of a honey show steward, courtesy Dave Atherton

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

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Comb Honey

Start the season with new frames lightly vaselined

Face of comb should be proud of frame.

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Sections

Make sure the section box and packaging are clean

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Cut Comb

Make a cutting template using a plaster cast

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

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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

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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

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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.

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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