Hey Hey everyone! First post here!
I have some honey from Fall that is Wildflower honey. I made a first attempt at making creamed honey.
Did the procedure as follows:
- Heated the honey to fill off yeasts to around 140F for 15-20 minutes.
- Cooled to 70F and added starter creamed honey with a ratio 1:9
- Mixed honey until starter was evenly distributed.
- Let air bubbles rise for a day and skimmed the top
- Filled Jars after 1 day of sitting at 57F in a 5 gallon bucket
- Let jars sit at 57F for around a week.
- Honey was perfect texture but very "hard"
My question is how can I make my Wildflower honey have a softer consistency (the texture of the honey is smooth)?
Is this a case of my Wildflower honey not having very high moisture content? Is there a work around for this?
Ideally I'd love to get to a consistency that is like the major brands like Gorders creamed honey or Sue Bee Spun Honey.
Does anyone have an tips, tricks, or advice for a newbie?