BEE-L Archives

Informed Discussion of Beekeeping Issues and Bee Biology

BEE-L@COMMUNITY.LSOFT.COM

Options: Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
krengel lawrence e <[log in to unmask]>
Reply To:
Discussion of Bee Biology <[log in to unmask]>
Date:
Sun, 14 Jan 1996 19:27:59 -0600
Content-Type:
text/plain
Parts/Attachments:
text/plain (13 lines)
I regularly heat my crystalized honey and notice no change in the
flavor.  I am though cautious to heat only to about 145 degrees F.  When
I first did this using a double boiler, it was hard to maintain the
temperature.  I found the solution at a farm auction.  I bought a old
thermostatically controlled deep frier.  It does an excellent - and
inexpensive - job.  Once set, the thermostat warms to 145 and holds it
until all crystals are gone.  I can do about a half dozen one pound
bottles at a time...  The water (which I use instead of the oil the frier
used to use) acts as a buffer just as the double boiler would.
 
Larry Krengel
Marengo, IL  USA

ATOM RSS1 RSS2