- If it s in Mason Jars, the lids will be swelling up as it ferments. Best way to deal with honey WORKING OFF is to put it in the freezer overnight, then keepMessage 1 of 3 , Dec 17, 2006View SourceIf it's in Mason Jars, the lids will be swelling up as it ferments. Best way to deal with honey WORKING OFF is to put it in the freezer overnight, then keep it in the refrigerator spooning it out from there. Or you could make Mead out of it. "Cloudy with tiny bubbles" sounds like it's crystallizing though.----- Original Message -----From: Robert BelcherSent: Friday, December 15, 2006 6:05 AMSubject: [beekeeping] Harvest Fermentation
Our harvest in New England this year was not great due to a very wet spring.
Only one of our three hives produced anything (about 30lbs). When extracting
there was a small percentage of cells that were not capped. I spoke to some
of the folks in our club and they said that if the frames are at least 85%
capped you can go ahead and extract without fear of the honey fermenting.
With that information I went ahead and extracted all frames even the ones
that were not fully capped.
Now 3 months later I am noticing the jarred honey is starting to get cloudy
with tiny bubbles. Is it starting to ferment? If so is there anything I can
do? I have tasted a jar and it taste fine but will it start to go bad. I
sort of hate to give any of it away if it has a short shelf life.
Thanks for your thoughts.