The Backyard Beekeeper's Honey Handbook: A Guide to Creating, Harvesting, and Baking with Natural Honeys (copy 2)

by Kim Flottum

Hardcover, 2012

Status

Available

Genres

Publication

Crestline (2012), Edition: Reprint, 168 pages

Description

"In 'The Backyard Beekeeper's Honey Handbook', hive hints and honey-harvesting tutorials abound, all delivered with the sound, practical, and common-sense perspective of a seasoned expert. Also, an illustrated guide to honey plants explores their regional bloom dates and honey flows in unprecedented detail. A wide array of honey-handling equipment is illustrated, explained, and reviewed. With this book at your side, you will be the sweetest, savviest, beekeeper in the neighborhood"--P. [4] of cover.

User reviews

LibraryThing member juniperSun

Most of the standard books on beekeeping focus on getting high production from the bees. When you care for hives for your own use, you can focus on quality rather than quantity. This is not necessarily a beginner’s instruction manual, rather it is a guide to delving further into honey. In the

first 1/3 of the book, Flottum shows us how to pay attention to what plants are flowering at different times and the different flavors of honey produced. Keeping track of the weather (or getting Growing Degree Days online from an Ag Extension agent) will help you predict blossom time. He also explains how to manage your bees so they are ready for peak production at the same time the plants are at peak production by explaining what motivates bees to forage. This is the section I got the most from, and the main reason for rating the book as high as 4.
The second 1/3 of the book describes how to harvest honey in a way that preserves the unique scent and flavor of each batch. Some of his procedures, while standard, may not be approved by beekeepers who are Bee Guardians (i.e. letting the bees flourish under their own instinctual behaviors). For example, he uses air blowers to chase the bees away from frames he wants to harvest. His description and photos for an efficient extracting room are much more extensive than any “backyard” beekeeper would use. Apparently he has shifted the book's focus to production for commercial sale of “artisanal” honey. His advice on dealing with solid honey is well worth checking, since most methods of liquefying honey actually overheat it and cause loss of enzymes and flavor. He says the critical temperature is 110° F. A small bottle may be warmed in a pan of hot water (watch the temperature!) and a 5 gallon pail can be warmed by setting it in a homemade Styrofoam enclosure with a single 40 watt light bulb.
The final 1/3 of the book is a collection of recipes which highlight different flavors of honey. Barbecue sauces, dips, dressings, drinks (yes! there is Wassail) and spreads are featured, in addition to the expected desserts and breads. I haven’t tried any, tho they all look simple enough, so can’t comment further.

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