We’ve all been reading stories in the
news about honey bee populations
dying out. Has this been affecting
YOUR bees at all?

Hey Jaya,

Sorry for the delay in reply. With new sites come new problems
including checking emails. To answer your question, Yes, I lost about
half of my 600 colonies this winter to suspected “CCD”, which stands
for Colony Colapse Disorder. It is a very bizarre thing that really no
one has figured out yet. My normal winter losses are between 5 and
15%. 50% percent is very devistating. I personally don’t believe that
it is cell phones, or something we are doing to the bees directly. I
believe that is a combination of factors along with a new fungus,mold,
or perhaps a virus. The bees that are left seem to be doing well and I
just split the good ones last week and will check them again soon.
Thanks for question.
Registar on the site so we stay in contact.

Brent

This is one of the most common questions we get.

Simple Answer: 98.6 degrees F

Why do we warm the honey at all?

We feel that certain honey’s have the best flavor characteristics in their liquid state. In addition, honey is much easier to use as a liquid.

Why 98.6?

Same temp as the human body. The natural enzymes and proteins are kept whole and unharmed at this temperature.

Why honey granulates, crystallizes, or “sugars”?

Honey is a super saturated liquid. There are so many complex dissolved sugars that, over time, crystals of these sugar eventually form making it solid. When you warm the honey the molecules of water expand and make room, once again, for the sugars to dissolve. Our Mesquite honey, has never been heated, which is why it is in a solid state. The nature of the individual crystals in this honey cause it granulate very fine and creamy. We feel that the low moisture content of this honey and its natural creamy texture is a great characteristic and so we don’t warm it.
Our other honeys granulate a bit more course and don’t maintain the characteristic they have when they are liquid. After extraction the honey is put into barrels where it granulates, when we need to pack the honey we warm the barrels slowly (over 48 hours) in a warm water bath to 98.6 degrees F.

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