Wallabi's Farm: The English Hototogisu Bakery and Farm Blog

Hello, my name is Sara. In 2005 my husband and I bought an old farmhouse in Okayama, borrowed a few fields and set to building ourselves a pleasant rural life. Now, several years on, we have fields a-plenty, what was until the end of 2012 a wheaty bread bakery and is now prepping to be a gluten-free space, and have incorporated our efforts into the Hototogisu Bakery and Farm. Welcome!

Saturday, May 06, 2006

Honey Harvest

Finally, we got the first time harvest of honey. It's not quite full yet, but we decided to try anyway. We use manual honey extractor to get the honey out of the hexagons. It is very simple and only takes about 15 sec or so of spinning to get all the honey out. We did about 7 times, spinning two frames at a time.

Slicing the honey comb. Actually quite soft and easy to cut. This frame was from the bottom box, which is not harvested usually, but we wanted to get more honey this time because the top box wasn't full of honey yet. All the dark brownish hexagons have honey babies inside. Don't worry, we put the babies back in the box after the harvest.

Spring honey is the best, clear and tasty. Probably a mix of nanohana (mustard), sakura (cherry), and renge (Chinese vetch).

After processing all the frames, we get the honey in the barrel from a valve at the bottom. We harvested around 10 am, which is a little late, so the honey we got was slightly thin, diluted by the fresh nector that bees had already collected in the morning. They buzz in the box all night long to evaporate moisture in nector to concentrate the honey.

Each jar holds 900 ml of honey and we got close to 5. Not too bad for a first try? The bee man tells us that if everything goes well, we can expect about 20 in one season. That's 1 jar of honey every two and a half weeks! What should we do with all the sugar we have in the pantry... The next harvest expected in about 2 weeks!


At 11:02 AM, Anonymous いわてより said...




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