How to melt honey, if it is candied. What if fermented honey
The process of crystallization of honey is quite natural. And the cage, as it is also commonly called sugaring of the product, does not affect the beneficial features product does not detract from its medicinal properties.
What to do in the case of sugaring honey: option one
Do not worry about the past changes with a delicious and healthy delicacy, you just need to return it to former state. To do this, use one of the easiest ways.
If honey is candied, then it is enough to put a container, a jar with it, in a warm place, leaving it there for a while. As a warm place, a room with a temperature of 350 is perfect. True, such a room can be found far from always, especially in winter. So you can replace it with a conventional melted bath or, alternatively, a sauna.
If it was decided to use this option, then it should be noted that the temperature in the steam room will be much higher than the specified value and the honey in the sauna will change its consistency within 20 minutes.
The further stay of honey in a room at a high temperature is highly undesirable, since this may adversely affect its beneficial properties.
What to do when honey crystallizes: option two
Another way to return honey to its former state is to heat it in a water bath. However, knowing whether honey should be sugared and how quickly this happens in each individual case, you can prevent this by applying the product in advance for its intended purpose.
However, this option is suitable only in the case when the amount of honey is small. Then use it in cosmetic, prophylactic or therapeutic purposes it will be easy. Especially if there is an infant in the house. After all, honey breastfeeding very useful for both mother and baby. If, however, we are talking about large volumes, then the use of this method of melting honey is fully justified.
Well, in those cases where the consistency of the product does not play a significant role, then you do not need to once again influence the honey with high temperature. It would be better if you leave everything as is. For example, honey with nuts for potency is a very useful and effective mixture. And it doesn’t matter whether the liquid or candied product will be used in this case.
For the procedure of melting, the container with honey must be placed in a saucepan, which, in turn, will be placed in a larger container filled with water. Water should not touch the bottom of the first pan. The honey is heated over low heat under the influence of water vapor.
It would be much more correct to heat the honey in small portions so as not to affect the product with high temperatures for a long time. In any case, it must be remembered that excessive heating of the honey deprives it of all its beneficial properties. So it is better not to get involved in the process of converting candied honey back to liquid.
Sometimes it happens that after acquiring honey, it changes its color, and bubbles appear on its surface. So why fermented honey? This can occur for several reasons. And the seller or the beekeeper is not always to blame.
Causes of bee nectar fermentation:
- the immaturity of the substance;
- the presence of impurities;
- improper storage.
Ideally, bee nectar should not ferment, since it contains enzymes resembling antibiotics. They prevent the reproduction of pathogenic microflora within the product. Very often, beekeepers themselves contribute to the fermentation process. This happens if the honey is going to be still immature when it is too early to collect it. It is necessary for nectar to infuse and take the required number of "antibiotics" from the honeycomb.
Can honey ferment?
Most likely, the product was diluted with water to improve its consistency. In addition, there are varieties that contain a lot of sugar and water, so they can ferment. To prevent fermentation, it is advisable to store the product in hermetically sealed containers. After all, nectar can absorb water from the air and begin to ferment in a warm place.
Why is honey wandering?
This is due to the reproduction inside the mass of yeast. They often inhabit sweet mixes. That is why it is desirable to properly store, as well as learn about the maturity of the product when buying it. But with proper storage and the absence of impurities fermentation will not.
Very often, fermentation is caused by the presence of starch and flour in nectar. These additives contain a lot of carbohydrates, which can become a kind of ferment for nectar.
What to do if you find fermented honey?
You should not give the product to feed the bees. They may die from such food. To eat such nectar is also impossible. But do not get upset and throw away fermented honey. Try to save the leftovers. For this, remove with a spoon a layer of foam and a little liquid nectar.
Put the mass on water bath and heat at 60 ° C for one hour. Of course, there is little benefit from such a product, but it can be used to make cakes, cakes and gingerbread.
Medovuha from fermented honey
To make a drink, add 100 g of honey and the same amount of raisins to a liter of water. No need to wash the berries. Put the mass in a warm place for two days. Strain two days later and pour the liquid into bottles. Put in the cold for 3 months. You will get a tasty low-alcohol drink, similar to kvass. Now you know what to do with fermented nectar.
If your honey has increased in volume, a foam has formed on the upper part, as if the honey was whipped with a mixer, an unpleasant smell appeared - these are all true signs of honey fermentation.
Why fermented honey ?:
- High humidity of honey, i.e. the beekeeper was collected immature honey
- In the honey hit perga. In the composition of perga there is a natural yeast, which can cause the fermentation process, which is used by lovers of mead. But there is one thing - honey should not ferment with normal humidity.
- Low-quality nectar (late padevy or heather honey), which is poorly stored, got into honey.
- Incorrect storage conditions. Honey is hygroscopic, i.e. very well absorbs moisture from the environment. If you close it loosely and store it in a damp room, there is a high probability that it will ferment.
- The dishes were not sufficiently dried.
5%, with this, according to GOST, the maximum moisture content of honey is allowed at 21%. Usually our honey does not exceed 18%.
Why the humidity is so high - it is not clear, this last batch was already pumped out when the stores (additional floors) were removed from the hives, when the bees practically stop carrying nectar, and they have to manage to process all the honey, i.e. it cannot be immature. It cannot be ruled out that the bees purposefully did not process the honey - this is quite possible due to the vagaries of nature.
The end of summer in central Russia is usually capricious - sometimes rain and cold, then the sun came out and reminded that it was summer outside. And in these sunny days, the beekeeper is in a hurry to remove the framework with honey from the hive, because autumn and winter are ahead, you need to remove extra honey, reduce the hive so that the bees do not have to “heat” a large room. And at this time, and the bees, seeing the rays of the sun, after sitting in beehives on cloudy days, with a friendly crowd fly into the forest or on the meadows to collect more honey for the winter. And it turns out that the framework may be freshly collected nectar, which the bees have not had time to process. And he, with a high degree of probability, can cause fermentation.
There is a possibility that a part of the dead one has got into the honey, we will try to hand over the honey to check the honeydew to the laboratory. Maybe then it will clear up. In general, bees are not recommended to leave the padev honey in the winter, because The bee's digestive system is not very well treated, the bee can be emptied, from which the humidity in the hive rises in winter, the temperature drops, and during mass emptying, the bee family may die during wintering.
Frames with perga pumped separately, getting the so-called "Composition Polyanka" - honey with a high content of bee bread (some of our customers specifically order it, but are warned in advance that it is stored poorly). Therefore, perga as the cause of fermentation of these 2 flasks is also excluded.
What to do with fermented honey?
Most of the honey can be saved from fermentation. To do this, remove the top foam "cap", preferably removing a couple of millimeters of a layer of normal honey. Since honey is dense, it pushes water into the upper layer, so the remaining honey will be thicker with normal humidity. It is better to transfer it to storage in a cooler room.You can eat foamy “cap”, but due to the fermentation process that has begun, unpleasant sensations are possible, it is better not to do it. If the fermentation process is already long enough - the formation of acetic acid is possible (of course in small quantities), which is also undesirable for digestive system. We recommend to look at and put the fermented "hat" in a peaceful direction.
And be sure to contact the beekeeper who sold you this honey. Often, the beekeeper simply does not know that he sold you such honey, because it tasted and structured at the time of sale was normal, but it takes some time to ferment. A beekeeper who values his reputation will surely offer you to exchange honey for another, or return your money.
Honey is a unique product with a number of positive properties. It is eaten in pure form, adding to various drinks and dishes. Amber product is used in many recipes for body care products at home. AT traditional medicine It is one of the most effective drugs used alone and in combination with other products. Properly selected honey has high quality, a large list of useful properties and a long shelf life. But there are several reasons why honey is roaming.
Does honey roam
The very idea that honey can ferment seems unnatural. Beekeepers and just lovers of this sweetness know that the product can last for years and not lose its taste and useful properties. Moreover, during the excavation of the tombs of the pharaohs, they still find tightly closed vessels with honey, quite suitable for human consumption.
To the question “Can honey ferment”, experienced beekeepers will confidently answer: “Yes”. Let us consider in more detail the reasons for the fermentation of this product:
Honey fermented: what to do?
Fermented honey is definitely a change not only in taste, but also in chemical qualities. Benefits for the body, he will not bring, and if you eat a little, it may cause swelling, heartburn, and other problems with the gastrointestinal tract.
If honey is spoiled from top to bottom, then it cannot be saved, and it is better to get rid of it. If fermentation is only at the initial stage, then it can still be partially used, but not for medicinal purposes, since the beneficial properties are practically zero.
To prevent damage to the entire product, it is necessary to carefully collect the top layer, the rest is heated in a water bath for 30 minutes at a temperature of about 100 °. After this treatment, the product no longer possesses. healing properties, and most of the vitamins are destroyed. But it can still be used to make baked goods and drinks, and when added to the marinade for baked meat, the dish will have a golden crisp.
What to do if you have fermented honey? This question is asked by many owners of the apiary, as well as all the people who love to use it and keep such a delicacy at home.
Do not be afraid of such phenomena. This does not mean that the production of beekeeping has ceased to be usable.
In general, the symptoms of honey fermentation will be as follows:
- color changes;
- the taste becomes different;
- foam is formed.
How to prevent such unpleasant phenomena? And what to do if you nevertheless discovered that the sweet harvest of the beekeeping farm has undergone similar processes?
What can be made from fermented honey? Can I eat it? Can they get poisoned?
All these questions, of course, excite so many lovers of this delicious harvest, which you can gather on the territory of the beekeeping farm. Let's try to sort out this interesting topic in more detail.
Naturally, the beginning of the formation of fermentation suggests that your bee products began to deteriorate. Of course, it is necessary to approach the issues of its use with heightened caution.
When foam appears, it is necessary to get rid of it whenever possible. However, not always foam is a sign of the beginning of fermentation: it is quite possible that this is just rubbish and impurities. In any case, so unusual for quality product layer should be removed before eating such a sweet treat.
Next, you should decide whether you will use such a product for food or not. Of course, as a medicinal product, it is preferable to use higher-quality options that have not been damaged, however, there are still options for using the similar product inside without special harm to your body.
For example, you can make such a tasty culinary masterpiece, like mead, from a fermented sweet bee treat. It will not be difficult to do this if you select a proven recipe and follow the existing recommendations on this issue.
It would also be nice to find out for what reasons the precious crop harvested by itself was suddenly damaged. If you collected sweet flower nectar, processed by bees, independently on the territory of your own beekeeping farm, then you may be surprised why your precious crop has become unusable prematurely.
Many believe that the appearance of an unpleasant foam due to the fact that in the bee nectar there are a lot of impurities. On the one hand, this is true.
However, this foam is due precisely to the poor-quality composition of the product and has nothing to do with the fermentation processes. Many beginning beekeepers are wondering if they can ferment completely. natural product?
Unfortunately, the answer to this question will be in the affirmative. How to find out the cause of such an unpleasant situation and prevent it from occurring in the future?
If you were harvesting yourself, remember if you made any mistakes by following this procedure. Very often, premature spoilage of valuable natural medicine is caused precisely by the mistakes that were made during the packaging of the just-harvested crop using containers prepared specifically for this purpose.
If you did not make such mistakes, then it is quite possible that you simply violated the rules for storing your healing crop. Regardless of the containers in which you prefer to keep the harvest harvested by your hands, you must comply with certain conditions.
Many housewives prefer to keep such gifts of beekeeping in such containers as glass jars. This method has its advantages and disadvantages.
On the one hand, the bank, subject to the presence of a tight lid, is able to provide beekeeping products with the necessary tightness. However, remember that the glass jar should be really tightly closed.
You should not once again violate this tightness, especially if you are not going to use this sweet bee nectar in the near future. Otherwise, such thoughtless behavior can provoke premature damage to such a useful product.
In addition, it is very important to correctly package such bee products. Even if the lid is sealed, it is possible that you allowed air bubbles to enter the jar before it was initially closed, which could also lead to the onset of unwanted processes.
Fermented Honey Recipes
There are many recipes based on the fermented product of your beekeeping. And with them you can read in detail in this article.
First of all, try some of your sweet products. to the taste. Pre-worth it to remove the foam and subject the composition of a special temperature treatment.
If the resulting substance has a normal taste, then it can be eaten without danger to your health. Although, of course, this product will no longer have the same healing properties.
However, if the taste is unnatural, and you feel acid and bitterness, then it is best to refuse to eat such a substance.
If everything is normal in this respect, then on the basis of this product you can prepare the cream and use them in the manufacture of various culinary masterpieces.
In addition, the fertile harvest of your apiary is an excellent raw material for the preparation of such a drink as mead.
To do this, you collect the sweet substance must be placed in water and boil for 10-15 minutes. Then let this mixture cool. After that, you can add additional ingredients: yeast, cloves, cinnamon and cranberry juice.
Remember to set the substance in a warm place for up to a couple of days. It will take another 2-3 weeks for your culinary masterpiece to stand in a cold place. And only then it can be bottled and consumed.
You can also try to make a drink from fermented honey such as home brew for home brew. It is also necessary to respect the proportions of your chosen recipe.
It is worth noting that in this area there are a variety of recipes. First of all, it is necessary to decide whether you will additionally add such a component as sugar to the already sweet substance or decide to do without the specified ingredient.
However, it is important to remember that the addition of sugar should not have a strong influence on the properties of such a drink. Rather, this factor will affect the cooking process of your culinary masterpiece, rather than any significant features of the final result of your activity.
Interestingly, many newcomers in the field of preparing beverages based on beekeeping products often confuse home brew and mead brew. At the same time, experts in this field are well aware that we are talking about two completely different drinks.
They differ in the following qualities:
- taste;
- cooking technology;
- fortress.
Which of the above options you will be better prepared, you can choose on their own, based on their personal preferences. You might like both existing types of beverage based on bee products.
If special distillation is required for making home brew, then in the case of mead, this procedure is simply not necessary. Naturally, in this case, the drink has a smaller strength: this figure is only 5-12 degrees.
Usually for the preparation of special drinks already take a product that begins to deteriorate. However, if you wish for such purposes, you can easily use an absolutely quality product.
Many novice cooks are concerned about the question of exactly which bee nectar varieties are suitable for making the beverages we are considering. You also have no restrictions on this issue.
Most often for these purposes use the following varieties:
- lime;
- floral;
- buckwheat.
If you prefer to cook this braga using the technology of distillation, then you should remember that the resulting drink will have a subtle honey aroma. And this means that only a true gourmet will be able to find out from which variety your culinary masterpiece is made.
Far from always, the crop harvested on the territory of the beekeeping farm and has reached a state of maturity, is able to independently undergo the beginning of the fermentation process. However, if you wish, you can provoke the desired changes in your substance yourself.
To do this, you must use special additives, namely sugar and yeast. In addition, it is recommended to dilute the product, usually solid with respect to its consistency, with ordinary water itself, and also subject this substance to the boiling procedure.
Boiling triggers the release of glucose, which, in turn, provokes the onset and development of fermentation. However, not all cooks are willing to spend their time on additional boiling.
Some prefer to limit themselves to simply mixing the necessary ingredients and letting the mixture stand on its own. This option is also quite possible.
However, if you want to get a real brew for moonshine, you will also have to pay attention to the distillation procedure. To carry out such an event you will be able to at home.
What should be the ratio of honey ingredients you use? So, for 3 liters of bee nectar you need about 10 liters of ordinary water.
You will also need ordinary baker's yeast. If you use them in a dry form, then only 40 grams of the specified ingredient will be enough for you. Otherwise, the volume of the ingredient we are considering should be 200 grams.
In some recipes, sugar is added to the drink. In this case, the amount of such a sweet component should be equal to the amount of the main ingredient.
But the amount of water and yeast at the same time varies. Thus, the first indicator increases to 25 liters, and the second - to 60 grams in the dry version and up to 300 grams in the ordinary version.
If you are going to boil the mixture you have prepared, then remember that the duration of this procedure should not exceed 10 minutes. We all know that excessive exposure to high temperatures can negatively affect the characteristics of sweet bee nectar.
In the process of cooking the mixture must be regularly and thoroughly mixed, as well as in a timely manner to remove the formed foam from its surface. Thus, you will have a wort for the future of the drink, created by himself.
The wort is required to cool to an acceptable temperature. After that, yeast can be added to such raw materials.
If you use dry yeast, you will have to pre-dilute them in small quantities. warm water. Place the mixture you prepared in a special container, and in turn, in a warm and dark place.
In order for the desired process to proceed correctly, it is desirable to use special flasks for such purposes. The neck of such structures should be supplied with a water seal.
The recommended temperature at which the mixture prepared by you should be infused can vary from 18 to 28 degrees Celsius. The fermentation process must independently reach its logical conclusion, when all the foam disappears from the surface of the mixture under consideration.
At this time, the color of the mixture should be very light. A precipitate may accumulate at the bottom, and the taste of the prepared mixture should be bitter rather than sweet.
Usually the infusion of the mixture takes place during a period of from 7 to 12 days. And only after the completion of this process, you can proceed to the most important stage for the creation of the mash, namely, distillation.
To start, the mixture will need to be poured into another container: it is recommended to do this very carefully, so that the sediment remains at the bottom of the original container. Otherwise, in the process of distillation, this layer, which is unnecessary for us, may begin to burn to the bottom.
The distillation procedure must be performed twice. For the first time the strength of the drink will be equal to 30 degrees. Before the second distillation, the resulting mixture will need to be either diluted with water, or cleaned with coal.
When carrying out the second distillation, the initially obtained volume of alcohol, approximately 8-12% of the total volume, will need to be separated from the rest of the mixture. As a rule, it is in this small volume that the main harmful substances accumulate during the distillation, and therefore we are advised to get rid of them immediately.
This first drink outlet is also called the head. Inside, you can use only the subsequent volume of the resulting drink.
In addition, you do not need to eat inside and the final volume of the resulting drink, which is called "tails". The fact is that usually in this volume a diverse murkiness accumulates. You can easily distinguish this fraction by its characteristic, not very pleasant smell.
As a rule, the fortress of finished braga should be from 40 to 45 degrees. If the strength of the drink after the second distillation turned out more, then you can dilute the mixture with some volume of water.
Before the direct use of the beverage after distillation, it is recommended to give it some time to finally infuse. As a rule, for these purposes will take a period of from 2 to 3 days.
To do this, it is best to place the drink you have prepared in a cool place: it can be a refrigerator or a cellar. Having grasped, the drink will acquire a richer and more pronounced taste.
Thus, we reviewed some recipes from fermented honey. Naturally, they are not limited to the possibility of applying a similar product for real culinary masters.
Another possible option for a drink is a sbiten. It will be very easy to prepare it even for beginners in the field of cooking.
Usually such a drink should be infused for the whole place. However, some recipes suggest the preparation of the so-called quick shot.
There are many different recipes for this drink, and you can study them and choose the most optimal variant for yourself. If you are not afraid to spend some time on the process of insisting, then you can use the following recipe, which involves the use of not only bee products, but also various forest gifts - berries.
Initially, beekeeping products will need to be mixed with water in a ratio of 2 to 1. If you want to get a very thick drink, you can use the specified ingredients in a ratio of 3 to 1.
At one time you can easily make the amount of sweet treat you need. It all depends on what capacity and how many ingredients you take.
It is possible that you prefer a three-liter jar, and maybe you want to prepare yourself a supply of 5 liters of shot. In this case, it all depends on the possibilities and wishes.
What kind of berries can you take to give off the original flavor? These may be the following options:
- strawberries;
- blueberries;
- cowberry;
- raspberries;
- cranberries;
- cherry
Of course, it is best to use freshly harvested berries. However, if you wish, you can use those samples that are sold frozen.
If you are staying on a variant like cherry, then you should definitely separate the flesh from the seed. Regardless of the particular variety you choose, all the berries will need to be crushed.
First, fill the jar with berries, and only after that its volume is poured with honey. From above, the jar must be closed: for these purposes, you can use a folded towel towel or linen cloth.
Initially, the mixture you have prepared should be allowed to stand for three days. After that, a towel or cloth must be folded again: now in 6 or 8 layers.
In this form, the bank must be stored in the refrigerator for a period of 3 to 4 months. At the same time, make sure that the container you use is really tightly closed, while maintaining its integrity.
If you wish, you can use a spoiled product to make a filling or dough for various cakes and pies. After thorough baking under the influence of elevated temperatures, you will be able to eat such products for food, without fear of poisoning.
When cooking, remember that the temperature conditions of the environment can influence the results of your work. Thus, elevated temperatures activate the fermentation processes, so at the beginning of the cooking you should put the mixture you have prepared in a warm place.
At the end of the initial period, you can place your stock in a cooler place. In such conditions, it will insist to acquire a brighter and more saturated taste and at the same time lose nothing in its characteristics, being completely usable and after a rather long period of time devoted to the completion of this stage.
How to prevent fermentation
Is it possible to somehow prevent fermentation? Or is it impossible to fight this unpleasant phenomenon?
It should be noted that such a state for beekeeping products is by no means the norm. This is still a deviation from the proper state of this sweet substance.
The fact is that this popular beekeeping product itself is an antiseptic. In other words, the fermentation process itself is unnatural for him.
Why does this happen sometimes? Due to several common mistakes that beginners make and beekeepers make.
As a rule, the following can be attributed to the reasons for the beginning of the fermentation process:
- improper storage;
- the immaturity of the honey mass;
- adding inside the bee products unnatural components for it.
In principle, all these three reasons are closely related to the skill of the beekeeper. Thus, to prevent such processes is quite in his power.
Let's start with the process of collecting bee products. Do you know that it should be collected strictly at a certain time?
Unripe honey is a product that has not yet been sufficiently saturated with bee enzymes.
Only over time, the immature mass under the action of these components will reach the desired condition. Then it will be possible to say that the bee enzymes gave the production of your beekeeping facilities the necessary maturity.
Thus, the main tips of experienced beekeepers at this stage of the apiary’s life are as follows:
- control the collection of the beekeeping crop;
- avoid hasty pumping of honeycombs;
- ensure compliance with moderate humidity and proper temperature control.
A freshly picked product of good quality is unlikely to be fermented. But if you are going to keep it for a long time, some caution is necessary here.
Keep your product away from direct sunlight. Under the influence of high temperatures, beekeeping products not only become prone to fermentation processes, but also lose their healing properties, due to which it is so valued in traditional medicine.
Optimal will be to store this drug in a room with normal room temperature. If for some reason you need to leave this product in cooler conditions, then in any case do not allow the temperature to drop below 8 degrees Celsius.
In addition, you can store such a substance in the closet. However, you must ensure that this room is not exposed to drafts, and certain conditions regarding humidity and temperature must be observed in it.
Impurities are most often found in purchased beekeeping product varieties, especially when the seller wants to save on his product, diluting it in order to get the maximum benefit from sales.
It happens that the product is mixed with low-quality varieties of beekeeping products, or a simple sugar syrup is added there. There are cases that even ordinary water is added to the inside.
However, it happens that you do not immediately determine that the products of beekeeping possess impurities. Unpleasant signs of fermentation, as a rule, appear only after one or two weeks, which means that at the time of purchase you can absolutely not notice anything.
The advice here is simple: buy such a product only from trusted manufacturers and suppliers. And if you breed the bees yourself, then you should not experiment in this way with your own harvest.
Does honey change its properties when fermented? Unfortunately, the answer to this question will be in the affirmative. This means that you have to urgently think about the possibility of changing the areas of its use.
For example, such a product should not be eaten without prior processing. It is better to use it to create mead, moonshine, home brew or sbitya, or to cook with it a sweet cake.
Is it possible to give fermented honey to bees as a top dressing? Such behavior is not recommended at all, and you should not use such a natural remedy as a medicine, following various recipes from traditional medicine.
Many people who are fond of beekeeping consider that fermented honey is harmful. Is it really?
If fermentation is caused by the presence of unnatural impurities, especially unnatural and harmful in themselves, then, of course, to use such a substance inside is certainly not worth it. Otherwise, when a natural harvest is harvested by your hands, you can quite afford to use it, but it is worthwhile to subject it to preliminary processing.
If honey still fermented, then you need to decide what to do with it in the future.
But after all, if a characteristic foam has formed on the products of beekeeping, this does not mean that it will be necessary to immediately throw it out.
There are opportunities to reanimate healing products of the beekeeping farm. To do this, you first need to remove from it the foam formed from above.
Capture also a small layer of this sweet substance that has not yet undergone these unpleasant processes.
This way you can prevent further fermentation.
The remaining substance must be subjected to heat treatment. To do this, prepare a special water bath. However, make sure that the temperature of such treatment does not exceed 60 degrees Celsius.
Most likely, you will not be able to fully heal the newly obtained substance after the heat treatment. However, you can easily use it as a culinary supplement.
This tool will help you give a new taste to a variety of sweet creams, as well as baking and cakes.
However, if you were going to use such a substance for feeding winged apiary workers, then know that it is absolutely impossible to do this. Watch the quality of food of your insects, and then they will be healthy and active, and your apiary will develop well.
If you find that your honey is fermented, then you should not throw it away immediately. It can also be used for economic and medical purposes.
Also remember that following the basic rules for the storage of this natural remedy will help you to prevent the fermentation process if you want to keep this gift of the apiary safe and sound.
It is very important to have a clear idea of the reasons for which the harvest you have gathered on the territory of the beekeeping farm has undergone unfavorable processes, and also to determine which ones. In addition to fermentation, very often a similar product is subjected to such a process as crystallization or sugaring.
You can determine the various forms of the substance known to all from childhood through a visual inspection. If you have never encountered one or another problem, then you can always study the photos posted on the Internet and try to compare them with the goods you have.
Of course, the presence of harmful impurities can not always be accurately determined, only focusing on the results of visual inspection. Sometimes it is simply impossible to do without laboratory tests, but not all lovers of the sweet treats we are considering have all the necessary tools for carrying out a similar procedure.
However, such signs as an unusual color, as well as an unpleasant taste and smell, must alert you. In the extreme case, information on how to find out whether the harvest you have gathered fermented, you can always have from your more experienced colleagues, by seeking appropriate advice on thematic forums.
Very often, for medicinal purposes, we are forced to mix the harvest we have harvested with other ingredients. Some of the healing substances can also be collected on the territory of the beekeeping farm, while others are also gifts of nature, but they are collected in a field, in a forest or in a meadow.
Naturally, mixing the substance we are considering with natural ingredients that have healing properties should not cause any harm to your health, but, on the contrary, can only benefit it. When treating a wide variety of colds, it will be very useful to mix our sweet delicacy with an ingredient like ginger.
For the preparation of a useful medicinal drug, you will need ginger root. It is desirable that he was freshly picked.
Ginger root will have to be cut into small pieces. After that, take a glass jar of the volume you need, fill it with about two-thirds of the sweet bee delicacy, and then place your preparations there.
It is very important to close the jar you have prepared as closely as possible after the completion of all preparatory activities. After that, you need to put it in a place inaccessible to direct sunlight.
Unfortunately, if you violate the storage conditions of your medicine, it may also undergo fermentation processes. As we remember, high temperatures provoke the development of such processes.
The process of insisting the medication we are considering should continue for two weeks. And only after the specified period, you can begin direct treatment.
This means that it is best to prepare the necessary medicine in advance. When insisting and storing, be sure to check the status of such an interesting medicine to prevent its damage.
You can try to prevent adverse changes in the hand-made medicine as follows: to do this, simply put such a mixture in the refrigerator. The effect of low temperatures can stop the unnecessary transformation of natural healing means.
When using the medication, remember that the ginger root must be removed from your mix. In principle, such an interesting ingredient can be used for various recipes: for example, in the preparation of pastries.
However, in this popular recipe, ginger root appeared solely as a means for the main ingredient to infuse. In addition to the treatment of colds, you can use the tool we are considering for cosmetic purposes: for example, for skin and hair care.
So, we tried to find out the main issues concerning unpleasant changes in the sweet flower nectar processed by bees. We found out the main features of the phenomenon we are considering, how the damaged crop could be used, and also why such a transformation occurs.
What will happen if you eat this product? What is it harmful? Situations can be different, and the effects of taking such a substance inside can differ from each other.
Be sure to stop the adverse processes, if you intend to use such a substance in the future inside. However, you should be initially sure of its high quality: for example, as it happens in those cases if you were harvesting such a crop with your own hands in your apiary.
In other situations, unscrupulous manufacturers, suppliers and sellers are to blame for the unusual behavior of sweet nectar processed by industrious bees. It is possible that undesirable impurities have been added to the natural product, including those capable of causing significant harm to their health.
In this case, it is strictly prohibited to consume the goods purchased from unscrupulous companies for food or as a medicine. Even in the case when you are confident in the sources of origin of the delicacy obtained by you and have no doubt of naturalness, you can take such a tool only after the initial processing.
To reanimate such a substance is best in the initial stages of adverse changes. In this case, the health risks are minimal.
You can harvest the crop we are considering in the territory of your beekeeping farm only when the sweet healing agent has reached its final maturity. For example, the May variety has such characteristics.
Can there be adverse changes in the nectar you have collected? Unfortunately, this is also not excluded. In this case, you need to take a more responsible approach to compliance with all recommendations regarding the rules for its collection, packaging and storage, and try to reanimate this damaged product using the methods considered by us and, for example, use it to make a delicious mead.