At 07:59 PM 1/5/2006, you wrote:
>Does honey crystallize better at -40 degrees F or -40 degrees C ?
Trick question, -40F is the same as -40C. In any case freezing
temperatures can virtually prevent crystallization.
The best temperatures for causing crystallization are between 40-60
degrees as already stated. In the late summer when trying to make
creamed honey the temperatures are typically too warm to encourage
crystallization and I don't have a good way to control the
temperature. But I have found putting the honey in the refrigerator
during the day and taking it out during the night (as well as using a
good amount of seed honey) speeds things up considerably. I can make
3 buckets at a time by rotating them every 8 hours. Once fall is
here though creamed honey is much easier to make. I just leave it in
the garage.
-Tim
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