So, it turns out that over time honey will form crystals. When you buy that runny honey in the stores, it has been heated up – destroying much of the flavour and nutrients along the way. The answer is to cream it, stir it up and form tiny little crystals instead of large crunchy ones. My Honey stirring device was created from a stainless rod (ok, it might be nickel plated mild steel). I ground a hexagonal profile to one end, to fit the electric drill, and bent the other end so as to create a more turbulent condition, inducing the crystals to form quickly. Several stirrings later, the most silky smooth creamed honey was ready for bottling.
My first attempt at the stirrer produced such strong vibrations that my I had blisters on my thumb from holding the drill. An extra bend fixed the imbalance – version 2.0 is shown in the photo.
I poured the honey into 500gm pottles using an old beer jug. For any foreign readers, a pottle is a little container, or pot, here in south NZ. I needed a constant supply of rags and wash water, as I kept getting sticky. Everything kept getting sticky.
So far I have poured about 50 pottles, as well as some other containers. At $5 for each pottle, a true bargain for work colleagues.