Not strictly fermentation related, but I recently had the pleasure of joining a friend for a sizeable honey harvest from his year-old beehive. Steve and I have been brewing (and drinking) beer together for a number of years, and when he decided to put a hive in his back yard last year, I was between bees myself and probably too eager to help.
We left them alone last fall, partly because they were a first year hive and partly because we’re terrible at scheduling, but it was obviously all for the best. That hive is incredibly strong, and we’d identified an entire box of honey on top earlier this season. And then we had trouble scheduling time for a month or so, so we weren’t sure what would be left.
Lo and behold! We’ve had a great flow this spring the entire top box was untouched. Click any of these photos to open up a slideshow of harvesting honey for cut comb and a technique known – descriptively – as “crush and strain.”
We got around 35 pounds in total. Some of this will become mead (more on that in another post) and some will just be used to sweeten our lives.