Gauthier Jr Calvin J wrote:

> Suzanne, Al, Bill and Tim......and ALL,
>
>
> Thanks for the head's up on storing the honey for a couple of years, heating it up and filtering it warm.

That might help with the viscosity problem.
>


Actually the 2 yr storage doesn't affect the viscosity - in fact it
solidifies to the point you can't shove a fork into it. Slowly heating
it to around 120 deg will thin it enough to run through the type of
nylon mesh filters used for canning. Once it is well filtered, it does
not tend to crystalize.

Over time the fragrance and flavor mellow out. You can still distinguish
it from your other varieties, but it is much more tolerable.


BTW, have you noticed a distinctly different mouthfeel with goldenrod?
Mine seemed kind of slippery, maybe a bit waxy. Try a spoonful then try
aonther type of honey - I'll bet you feel a difference.

I've heard about the viscosity of Heather honey and would be interested
in trying it sometime to see how it compares to goldenrod.

AL

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