This pop up now and then here on the list. Haven't done so for a couple
of years now, so I guess it's time to run it again..
What really is happening is a crystallization of the honey. This is best
and easiest done just below 15C. However, honey get very difficult to
stir at so low temp, so we usually use a higher temp for mixing the
starter in. Up to 27-28C is OK if the honey is coled direct after to
below 20C. Stirring large batches of honey for days is a waste of time,
the same result will be obtained within a day using a proper starter
made as described here:
http://www.algonet.se/~beeman/research/krist-e-nf.htm

--
Regards

P-O Gustafsson, Sweden
[log in to unmask]  http://www.algonet.se/~beeman/

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