"Some frequently asked questions"
Q: This is my first year that I've had a honey crop to harvest and I don't own an extractor.
Does anyone have one that I can borrow or rent?
A: Yes. If you are a member of L.V.B.A. you can rent the club extractor for a small fee, plus a security deposit. Contact: Bob Milot at: 610-285-6217
Q: I'm a hobby beekeeper with a few hives and I'd like to sell some of my honey. What must I put on my label?
Q:I think I would like to start keeping bees. How do I start?
A: Since the onset of CCD hit the news a few years ago we have had many calls and emails from the public with their concerns of the depletion of the honey bee population. Starting your own beehive is quite easy and can not only be educational & relaxing but also helps the ecology. For more information on how to get started contact one of our Mentors. Q:Must I be registered within the state to keep bees? A: Yes, whether you have one or many bee hives you must be registered with the PA. Dept. of Agriculture, Apiary Division. The cost for PA. State registraton is $10.00 for 2 years. If you are not registered you can download the application Here Q: I have a swarm of honey bees. Who can help me? A: Please go to our "Swarms" page, there you will see a list of local beekeepers who can help you. Q: I have a Hornets nest. Can someone help me? A: Please go to our "Swarms"page. Some of the beekeepers listed will also take care of other stinging insects and my be able to help you with your problem for a reasonable fee.
Q: I have a jar of honey I purchased about a year ago and it got 'all funny' on the bottom half of the jar. Is it still good to eat and why did it get all thick and cloudy?
A: To get right to the point, yes your honey is still good to eat and it didn't spoil. Honey as a liquid is a super-saturated solution and is unstable in liquid form. Most honeys will crystallize in time. There are several factors involved in crystalization. Honey is basically comprised of three sugars; Fructose, Sucrose and Glucose along with many other trace elements and minerals. The balance of these ingredients varies because of the different nectars gathered by the honey bees to make the honey. If the honey is higher in glucose than the other two sugars it may have a tendency to crystallize (get cloudy and thick) quicker. Storage temperature can also trigger crystallization. Honey tends to crystallize quicker at cooler temperatures. Keep your honey in a closed container and in the warmest part of your kitchen. Honey does not need to, and should not be refrigerated. If you have a jar of honey that did crystallize it can be brought back to it's liquid state by gently warming it in a saucepan of hot (but not over 100 degrees) water till it returns to liquid. Placing honey in a micro-wave oven is NOT recommended. If you do choose to warm crystallized honey in a micro-wave oven heat it on the lowest setting for small increments of time and NEVER micro-wave honey in plastic containers.