Hi George
        The more one will ask the more one learns. Until today I though what I was
told in the beginning, was to good to be true. But the response has been
terrific not only for Paul (who asked  first) but for all.
Thank you.
                      Joe
 
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> From: George W Imirie <[log in to unmask]>
> To: [log in to unmask]
> Subject: Re: Creamed Honey
> Date: Sunday, February 22, 1998 4:52 PM
>
> Joe;  I replied to Paul and told him that he could purchase a written
> instruction by Dr. Dyce, the "discoverer" of creamed honey methods back
in
> 1927 for $1.00.
> Call Brushy Mountain Bee Farm at 1-800-233-7929 (1-800-BEESWAX).
> But it would appear that YOU need some help.
> ALL honey crystallizes (except Tupelo) depending on the ratio of Glucose
to
> Fructose.  Hence some honeys take a lot longer to make into creamed honey
than
> others.
> The EASY WAY: Find a creamed honey that you like for its crystal
consistency.
> It should be almost like butter, with no grittiness or sandiness.  THIS
honey
> will be your STARTER and you will use 10% of it.  Mix (by hand, an
electric
> mixer will insert air into the mix, so it must be mixed by HAND) a pound
of
> your selected starter creamed honey with 9 pounds of your honey, and sit
it
> aside at a temperature of 57 degrees (temperature is extremely
important).  If
> your honey was a quick crystallizer (high in Glucose), you will have
creamed
> honey made in about 10-14 days.  If your honey was slow to crystallize
(high
> in fructose), you might not get creamed honey for 20-30 days.  The closer
you
> can keep the temperature to 57 Degrees, the better.  I had a refrigerator
> repairman change my thermostat and freon amount until my "creamed honey
> refrigerator" cycles between 55 and 59
> I sell it for $4.50 per pound.          George Imirie