It's one of my life's goals.
Aw...heck...come to think of it (now that I'm sobering and in no further danger) can't think of something much that beats spewing vodka out the nose...
Life is beautiful.
Good night.
Liquefying Large Volume of Honey
- Thread starter IanB
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Aw...heck...come to think of it (now that I'm sobering and in no further danger) can't think of something much that beats spewing vodka out the nose...
Life is beautiful.
Good night.
See I knew this whole idea sucked!
See, I knew this whole idea of buckets was a disaster! I need to talk with my supplier, see if they can handle honey in a tote. (if we ever need that much honey!)
Thanks Brad for sharing your feedback. Going full-time pro means you have a lot less time to answer questions, so I am glad you got back to this thread.
There you have it folks, (that is the problem with solar, stealing/robery) however, it is unlikely someone will get far with a 60lb bucket, but then if they do go through the effort you are f**(#$%
I am sticking with the lightbulb method for right now. (just for the record it has done a fine job over the last 15+ days and it cost me 30 bucks for the whole design and 20 minutes to "build").
One last thing, building something permanent (like brad and others have suggested) is risky because you ALWAYS need more space in a commercial meadery (fyi). My improv hotbox I can break down and mix in within 30-40 minutes. That is very helpful compared to some of the other more 'fixed' structures people have suggested (my .02 cents again)
Ian
See, I knew this whole idea of buckets was a disaster! I need to talk with my supplier, see if they can handle honey in a tote. (if we ever need that much honey!)
Thanks Brad for sharing your feedback. Going full-time pro means you have a lot less time to answer questions, so I am glad you got back to this thread.
There you have it folks, (that is the problem with solar, stealing/robery) however, it is unlikely someone will get far with a 60lb bucket, but then if they do go through the effort you are f**(#$%
I am sticking with the lightbulb method for right now. (just for the record it has done a fine job over the last 15+ days and it cost me 30 bucks for the whole design and 20 minutes to "build").
One last thing, building something permanent (like brad and others have suggested) is risky because you ALWAYS need more space in a commercial meadery (fyi). My improv hotbox I can break down and mix in within 30-40 minutes. That is very helpful compared to some of the other more 'fixed' structures people have suggested (my .02 cents again)
Ian
I love all these ingenious solutions, but can you please clarify what the initial problem is? Is the honey that you are getting literally "frozen," to a solid state, or is it just crystalized? Maybe I am naive, but isn't there a way to work with the producers to get your supplies shipped in consistently better condition. Maybe, just time your batch order for mid summer when supplies are freshest?
Many varietal honeys will crystallize quickly unless pasteurized or otherwise treated. We wouldn't want these fellas playing with pasteurized honey, now would we? 
I'm buying honey from a lot of different beekeepers, and in most cases I can get them to deliver it warm on the day before use. So as long as you know ahead of time when you want the honey, it's usually not a problem IMO.
Different methods. Most have heating rooms or heating chambers where they can put the honey, and heat up with a heating fan, or some other method. Others have dipping heaters like this http://www.swienty.com/shop/vare.asp?side=0&vareid=109653 that can be used to heat up honey in a larger container ( 80 -140 kg ) since those take ages to heat up otherwise. One also had a large 1 ton tank, which had waterheating supplied to it constantly by a pump for tapping liquid honey whenever pleased.
One thing worth noting, is that the hotter you can get the honey the easier it is to work with, so if you can get it in the range 45 C, it's very easy to work with compared with 35 C. Every degree counts.
That's 113 degrees fahrenheit, and only 7 degrees fahrenheit from the highest temp I'd be willing to have my honey reach, ever. I'm much happier if it never breaks 100 personally. I don't want to lose any flavor.
