> Many beekeepers (myself included) have went to plastic
> cups because creamed honey in glass jars wants to pull away from the
> side. The creamed honey allways sells better in the glass jars until it
> starts pulling away from the sides.  I have got a machine which will
> spin 40 gallons at a time and follow the *Dyce method* to the letter.  I
> have been told that if you use a honey with a 19 to 19.5% moisture
> content the creamed honey will not pull from the jar sides.  Have you
> ever had the creamed honey pulling from the jar sides problem?  I have
> read articles from overseas where much creamed honey is made and they
> use the same process i do. Any solution for the jar side problem Bee-L
> people?

Don't know about the "Dyce method", but spinning honey is not the way we do it.
And the expression "creamed" lead to think the honey has been beaten like you
whip cream. This is not the case. I prefer to call in fine crystallized as this
is what it really is.

A detailed step by step description is on my homepage. You are right about the
water content affecting the result. Actually, it's the relation between water and
glucose in the liquid honey that determine the end result.
More glucose-less water, harder honey. The harder it gets during crystallization,
the more it shrinks and you will get the space between honey and the inside of
the jar. You can get around this by letting the honey "pre crystallize" for a day
or so before filling it onto jars. This way a part of the process has been done
and the honey will not get so hard in the jars. You can fine tune the process
until you get the consistency you want of the honey. Personally I want it to be
like butter, that is also what most consumers prefer.

--
Regards

P-O Gustafsson, Sweden
[log in to unmask]  http://www.algonet.se/~beeman/