In a message dated 10/26/01 10:24:33 PM Eastern Daylight Time,
[log in to unmask] writes:

<<Not only that, but my son, also a rookie, strained some 18 years ago,
poured it up, no heat, and it still looks the same, no granulation. Is
this due to the area (central Alabama), maybe what the bees gather
from?>>

  A lot depends on the particular nectar source and the balances of sugars in
the honey. Storage temperature is another factor.  All things being equal,
tupelo and gallberry honey are very slow to crystalize. But it is hard to
obtain these in relatively pure state most years.  Cotton, canola, and aster
honey quickly set up like a rock. Blackberry sets up more slowly, with very
large crystals.

   I have found it very difficult to make cremed honey with southern honeys.
The best honey for creming, in my experience is a northeastern
clover/goldenrod mix.  I cannot store cremed honey over the summer either, as
the air temperature in my storage facilities will melt them.


Dave Green
The Pollination Home Page: http://pollinator.com