I watched the honey video where Kirk squashed up the comb, let it drip thru a filter in plastic buckets, and then bottled it. The jarred honey looked cloudy. Is that microscopic bits of wax from the smashing process or what? Does it affect the taste?
Thanks,
John (a new beekeeper)
Kirk responds:
Most times when I crush and strain the honey I let it sit for a few days. That way the air bubbles can float to the top.
There are bits of wax, pollen and maybe even propolis in the honey. This all contributes to the natural goodness.
If you want pure honey you heat it to 140 degrees, pasteurize it, and microfilter it........that way it tastes like GRADE A tinfoil.
—kirkobeeo
