On Wed, 27 Mar 1996, [log in to unmask] wrote:
 
> Does anyone have the directions for making* creamed* honey or *spun* honey?
> We have been buying it for a long time, and I would like to make it at
> home. I have an article on it from Brushy Mountain Bee Farm, but the
> directions are not clear. Any info would be appreciated.
> Thanks
> Ed
> --
> [log in to unmask]
 
I heat the honey en-masse [a relative term :-)] to about 40/45C
to melt any crystals, then allow to cool to just warm before
stirring in a fine-crystal seed honey like Canadian Clover or
a fine oil-seed honey. Then I allow the honey to crystalise
completely -- it should set with thwe same fine crystals as the
seed. When I want to bottle, I warm it again to about 30C and
break up the limps with a large potato-ricer/masher type tool
(they are sold here by some bye some suppliers, however some
beekeepers have a bicycle chain-wheel welded to a suitable rod --
choose your materials well though).
 
Allow the bubbles to clear and jar as usual -- flows slower though ;-)
 
Regards,
--
Gordon Scott   [log in to unmask]      [log in to unmask] (work)
The Basingstoke Beekeeper (newsletter)      [log in to unmask]
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Beekeeper; Kendo 3rd Dan; Sometime sailor.  Hampshire, England.