Jamanda
|
Ripening honeyWot's that all about then? My honey is looooovley - all sort of darkish brown and a bit caramely. I can't imagine it getting any better!
|
Chez
|
It's just to get the bubbles out, isn't it?. You sit it in the ripener for a few days, all the bubbles go to the top, you open the tap at the bottom and Bob, as they say, is your uncle. If you're just eating it yourself, I guess you needn't bother - but if you are putting in to jars by weight then it's a different kettle.
|
Jamanda
|
That makes sense. Ta 
|
arvo
|
I think it keeps longer if you get the air out of it. Hooper says something about it in the book, but I can't remember what without looking it up.
|
Jamanda
|
I'm just doing mine a frame at a time dripping and squeezing though a jelly bag (I'm not going to take too many frames so it's not worth hiring a spinner). So there aren't many bubbles anyway.
|
Tavascarow
|
| Jamanda wrote: | | I'm just doing mine a frame at a time dripping and squeezing though a jelly bag (I'm not going to take too many frames so it's not worth hiring a spinner). So there aren't many bubbles anyway. |
Give me a shout next year when you take your crop.
I've a small plastic table top extractor you can borrow.
Ripening is as has been said to get the air & small wax & dross to the surface which you skim off.
If you tried to filter such small stuff out it would take a month of sundays.
|
Jamanda
|
Thanks for that Tavascarow. Have you had plenty of honey this year?
|
Mrs Baggins
|
I only jarred one pot of homey so far and left the rest in a honey bucket to see what all the ripening fuss is about and I have to say that we are now buying a ripener. It looks soooo much better without the bubbles in it.
*I'm also going to show some of my honey this year... at least that is the intention at the mo unless I chicken out! I'll let you know how that works out for me! * 
|
