Wayne Fugitt wrote: > Morning Charles, Heidrun, and everyone who contributed to the honey > facts, > > >I am definitely not claiming infallibility, but everything I have > >ready says that 110-115 degrees is the point at which enzymes start > >being deactivated/destroyed, but I am definitely open to learning > >this is wrong. > > The bee keeper I talked to said 120 was the destruction temp was why > he set the temp for 110. Don't know where he got his information. > I think different numbers will exist for sure. > > I wonder if there is a right and wrong relative to this temperature. > > I have read that storage alone will cause enzyme destruction. > Some of the articles talk about "Half Life" of the enzymes. > These are expressed in hours and days relative to temperature. > > Why not keep it in a cooler?
Most honey will crystalize very rapidly if kept in the refrigerator. Then to liquify it you have to heat it. THAT will destroy the enzymes much more than a slightly warm 110 F would. > > > I think the best bet is to buy or harvest the honey in the comb, and leave > it there of let it drain in the kitchen, as I have done many times. > I have found wild hives and collect 3 or 4 dish pans of the comb and honey. > > Storing honey is a problem no matter what. Some of the effects of > storage are not desirable. > > As most of you know, the dark honey has a higher content of most minerals. > > Bee keepers soon learn which honey from specific blooms they like the best. > > I like the square weed honey. It is a distinctive plant with a > square stem and has a violet or purple bloom. Around here the honey of choice is sourwood. Marshall -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
