Beekeepers Blog

Part One   By: Lynne Jones It is said, “If you ask twelve beekeepers a question, you’ll get at least 13 different answers.” Unfortunately, this applies to the question of selling honey as well. In this two-part article, I’ll try...

By: Nanette Davis - Master Beekeeper Youth Mentor Director Montgomery County Beekeepers Association  With the exceptional winter weather and possible snow days at home, you may have started to wonder exactly what happens to honey at freezing temperatures. Then after...

By: Bishop Decker “Spun or Whipped” honey is actually crystallized honey with a key difference from honeys that have naturally crystallized. With naturally crystallized honeys, the crystals are grainy, a bit like granulated sugar. Spun or whipped honey has been...

Honey that contains too much moisture can ferment and spoil, but there are several simple ways you can correct the problem. From using bucket heaters and dehumidifiers to improving harvest and extraction practices, a few adjustments can help you lower moisture levels and maintain high-quality honey.

One of the most bothersome aspects for a honey producer is crystallization. We’ve all had it happen at one time or another – but why does it happen? Honey is made up of 2 main types of natural sugars, fructose...

A refractometer is one of the most important tools a beekeeper can own when harvesting honey. It allows you to quickly measure moisture content, helping ensure your honey is properly cured and less likely to ferment. Learning how to calibrate and use a refractometer correctly is a simple step that can help protect the quality of every harvest.

Pamela and husband Steve, own and operate        Barton Creek Honey in Barton Creek & Bastrop, TX. Pamela is a Univ. of Georgia trained honey judge  and has managed the Texas Beekeepers Assn. Honey Show. She is a Master Beekeeper...