Anyone here familiar with the EKOBI (Swiss) method for the crystallization
of honey - better know as creamed honey? It's a very easy method, but I
can't seem to find out the ratio of seed starter to liquid honey. Or....,
can someone translate the procedure. Here's the web address:
http://www.algonet.se/~beeman/research/kristall.htm
Thanks
(West Texas) Mark
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