What is single meadow origin honey?
Our honey is of single meadow origin. This means we keep the honey the bees make in each location separate from each other. This creates unique honeys that differ in taste and colour based on the terroir of that specific meadow. Each meadow has its own unique mix of wildflowers blooming that is expressed through the bees in the honey they make.
A few facts about honey.
- Unfiltered and unpasteurized: Raw honey is not filtered or pasteurized, which means it retains its natural pollen, enzymes, and vitamins.
- Unique nutritional profile: Raw honey contains a range of vitamins, minerals, and antioxidants, including vitamin C, calcium, and iron.
- Natural preservative: Raw honey has antimicrobial properties that help preserve it and prevent spoilage.
- Varies in flavor and color: Raw honey can have a wide range of flavors and colors depending on the nectar source and region.
- May help with allergies: Some raw honeys contain local pollen, which can help build up a tolerance to local allergens.
What do the numbers and month mean on my honey jar?
The number that is written on the front of the label is the meadow number the honey came from. Below that, is the month the bees collected the nectar to make the honey.
Why did my honey crystallize?
Honey crystallization is a natural process that occurs when the sugars in honey (mainly glucose) start to come out of solution and form crystals. This can be caused by several factors, including:
- Temperature: Honey crystallizes more easily when stored at temperatures below 50°F (10°C).
- Agitation: Stirring or agitating the honey can cause it to crystallize more quickly.
- Time: Over time, all honey will crystallize, but the rate of crystallization can be influenced by the floral source and sugar structure in the honey.
Crystallization is not a sign of poor quality or spoilage. In fact, it's often a sign that the honey is raw and unfiltered, and has not been damaged by pasteurization.
Information on creamed & cinnamon creamed honey.
To make creamed honey you simply add 'seed' honey to liquid honey. This will create a chain reaction stimulating the glucose molecules to mimic each other and rapidly crystallize. There is no cream or dairy in creamed honey. Our creamed honey is not pasteurized. This is unique as most creamed honeys are because they have a high chance of fermenting if the creaming process is done incorrectly. To maintain the integrity and health benefits of our honey we have developed a process of creaming the honey over several days. This ensures the honey will fully set and there is no chance of separation. It is very labour intensive and takes many hours to jar a batch of creamed honey. Our cinnamon creamed honey is the same base just with a generous amount of cinnamon added. Both can be stored at room temperature in a cupboard.
How should I store my mead?
Your mead can be stored out of sunlight at room temperature. Before you drink it, you need to chill the mead for at least six hours in the fridge like you would a sparkling wine.
Chilling your mead/why did it foam over?
Our meads are carbonated in the traditional method which means a second fermentation happens in the bottle. We carbonate our mead close to the same levels as a champagne. Because we do not disgorge our bottles there is a higher chance of them foaming over if they are not chilled below 5 degrees celcius. We recommend chilling them the day before you want to drink them but normally 6 hours in a cold fridge is sufficient.
Why is there sediment in the bottom of my mead bottle?
We bottle condition all of our sparkling meads. This means a small fermentation happens happens in the bottle. When this fermentation is done the yeast will fall to the bottom of the bottle and form what is called the lees. This will not harm you if you drink it. it may just taste bitter if you have a lot in your glass.
Still have a question?
If we didn't answer your questions then please feel free to email us and we will do our best to get back to you with the correct answer.