Newsletter : July/August 2006
1. Editor's Notes
The focus for this month's Newsletter is the annual Shrewsbury Flower Show and, in particular, the section devoted to bees, honey and beeswax. The schedule for the competitive classes in these displays is enclosed, together with the relevant entry form. Members are warmly invited to submit items for the various sections. At our monthly meeting last January Gordon Hartshorn judged entries by members in our own trial 'mini-show' and gave us some valuable feedback about how the judges go about their task. I was planning to summarise his advice in this Newsletter when I came across a very similar item in the last month's Newsletter of the South Staffs BKA. So rather than re-invent the wheel I have reprinted that (with some small amendments) and hope that it will encourage many of you to 'have a go' in this prestigious competition.
The suggestion that there should be a special class for new beekeepers was also discussed in January. However the prevailing view, supported by the quality of entries at the time, was that new beekeepers are just as likely to produce a fine honey as their more experienced colleagues. Provided that a keen eye is kept on the regulations and on good presentation anyone can be a winner. So have a go and make this year's show the best ever.
Finally, please note the following points:
2. Forthcoming Meetings
The July visit is to Brian Goodwin's apiary at Crew Green on the B4393 west of Shrewsbury. Date: July 15th, time: 2.30 p.m. (There is no meeting in August because of the Flower Show).
There will not now be an indoor meeting in September. Instead, there will be an additional apiary meeting at Radbrook on September 9th at 2.30 p.m. The purpose will be to discuss preparations for the autumn/winter and (hopefully) to demonstrate the use of an oxalic acid vapouriser as a means of combating varroa. In view of the report from Dave Sutton below members may find this particularly useful.
3. Pyrethroid Resistant Varroa - Update
A quick note to let you all know that I have recently found colonies in Ordinance Survey Square SJ40, (referenced as Stapleton, very near to Shrewsbury), that are showing mite resistance levels, to both Bavarol and Apistan, of 93% or more (in one case total resistance!). This means that for every 100 mites in those colonies, only 7 are being knocked out with these products, at best. It's just as we feared (expected), resistance is arriving more locally to Shrewsbury at last, so it behoves everyone to do some form of regular testing and being prepared to move into alternative treatments, and treatment regimes, when necessary. Just a SMALL BUT TIMELY change to our varroa management procedures will cope with this growing problem - but only if all are aware.
Dave Sutton (Deputising Regional Bee Inspector)
4. A Guide to Showing
(Adapted from an article in the June Newsletter of the South Staffordshire & District BKA)
What are the criteria for preparing honey, and other bee products, for the show bench? Exhibitors are unlikely to succeed unless they read the schedule carefully, and strictly comply with those rules since any exhibit out of schedule will be disqualified. The exhibitor must always remember that the judge is attempting to make his own task easier, and if he can disqualify any of the entries without thoroughly examining them, he will have achieved that objective. The following summary may be helpful:
This is the first thing to be checked. In a small show the steward may be allowed to move an entry to its correct class, but in a large or National show, an entry in the wrong class would be eliminated.
If the schedule stipulates 2 jars per entry, then they must be identical, both honey and jars.
If judged to be less than a pound, or whatever stipulated, it would be eliminated.
The jar and lid must be new and clean. Give the glass a final polish before placing your entry.
Filtering of the honey is of prime importance. The judge will use a torch to shine through the honey to detect particles of debris. The surface of the honey must be clean - no bubbles, scum, debris or dust.
The lid is removed so that the judge can smell the aroma. Early fermentation is easily detected. This will occur if the water content of the honey is too high (above 17½ to 19 ½ %) giving any yeast present chance to grow.
This is tested with a tasting rod, or by tilting the jar from side to side. If
the honey is too thin, this will denote too high a percentage of water. If too thick, then the honey has been overheated. Some beekeepers clear crystals or air bubbles by warming the honey but if overheated the flavour will be impaired.
Lastly, the judge will taste the honey. Much can be learned from this. Any fermentation or contamination by smoke, creosote, paint or chemical kept in your store will be detected. So, do not keep honey in proximity of such things as it readily picks up tastes. Honey should always be stored in air-tight containers in a dry place, with an even, cool temperature.
The larger shows will have classes for Light, Medium and Dark honey and the judge will use grading glasses to ensure that your entry is exhibited in the correct class. Normally these glasses will be available for use when you stage your exhibit and these can confirm that you have entered the correct class. You might be allowed to move your exhibit into another class. As the majority of disqualifications in the liquid classes are due to incipient granulation, (i.e. the honey should be clear and bright with no cloudiness, bubbles or extraneous matter), the exhibitor is advised to shine a powerful torch through the jar when these signs, if present, will be clearly visible. Any particles that you may wish to remove can be sucked out by inserting a drinking straw into the honey, keeping the top of the straw sealed with the finger, and releasing when over the object. When the finger is removed the honey will rise up the straw taking the object with it. The finger is replaced over the end and the straw removed.
Jars need to comply with the schedule, normally BS 1lb squat glass honey jars with matching lids or whatever is described. All jars, and lids, must be identical (check production numbers on the base) and nicely polished with a nylon stocking before filling, both on the inside and out. Alternatively, wash the jars in a dishwasher and air-dry them on kitchen paper. Once washed, do not touch the inside of jars with the finger and never be tempted to wipe the inside with a tea towel, etc.
The jar should be filled to the 1lb mark engraved just below the neck of the jar and the surface of the honey free of dust and foreign bodies, without a film of wax, and looking as bright as a button. Small bubbles and pieces of wax can be removed by laying a piece of Clingfilm onto the surface, gently pushing it into the rim with a spoon, and then pulling off.
With oilseed rape nectar getting into most honeys it is impossible to achieve a good-looking liquid honey without some degree of heating. 24 to 48 hours at 48oC (118oF) is normally sufficient to clear the honey of any signs of granulation. Initially, over-fill the jar by 3 mm (1/8") or so and let the honey cool if it has been heated. First thing next morning, before the family are about stirring up dust particles, take the honey to a table facing a window and carefully remove any bubbles and dust particles from the surface with a table knife. Gradually reduce the level to 1 mm or so above the llb mark. Clean around the rim of the jar inside and out with a piece of kitchen roll and check the honey surface again. Now put on a clean lid, checking that it is free from any blemishes, dirt or dust. Keep the jar level and let the judge be the next person to open the jar.
A sample will be taken by the judge with a clean glass rod, the viscosity noted and some honey transferred onto the finger and tasted. If your exhibit has reached this stage, and if for sale purposes you normally take great care in presentation, you have done your best and much then relies on the judge's taste preference for each particular sample of honey.
The honey is examined through the glass wall of the jar, just as one would for liquid honey, using a powerful torch and looking for any foreign objects or uneven granulation. Frosting is not a fault but if two exhibits cannot be separated at the tasting stage then the one with the least frosting will win. Many foreign bodies can sink to the base of the jar before granulation and these will be very evident to the experienced eye of the judge.
The judge opens the jar and tilts it. Any movement of the honey and the exhibit is out of specification and is immediately eliminated. The top surface is then examined for texture and foreign bodies. The judging then proceeds as for liquid honey.
Most failures with solid honeys are due to specks of dust etc., or pits in the top surface caused by a very rapid granulation at the same time as air bubbles entrained during bottling reach the surface. To avoid this the jar should again be overfilled by about 3 mm, and after granulation is complete the surface can be carefully scraped away with a table knife until the surface is clean and free of craters, but still above the llb mark on the jar. Then, using a table knife or warm teaspoon, carefully but firmly smooth the top of the honey. The honey should break down to give a thin layer of liquid honey, which after a couple of weeks will re-granulate to give an even surface.
Those who enter these classes need to know their stuff. The only tips available are that cut comb should be well drained before being put into the container. During judging the container is turned upside down and the base lifted off so that the judge can inspect the underside for unsealed cells and stains. Too much free honey is a serious fault. Exhibits that show damage by either the wax moth or Braula fly will be marked down, these normally display themselves as damage to the cappings. The honey in these classes should be liquid and without signs of granulation. Comb may be stored in the freezer to prevent granulation.
Beeswax entries are first weighed, then the top surface is rubbed vigorously with the palm of the hand and the sample held to the nose to sample the aroma. The surface is inspected for moulding imperfections and colour. The 'feather edge' should be removed and the surface polished with a nylon cloth (tights). A torch is used to shine through the wax to detect inclusion of propolis. The wax should be made free of ripples by covering the mould with a piece of clean polystyrene during cooling.
Candles are normally lit and allowed to burn for ½ to 1 hour. The candle is then blown out and the time taken for it to stop smoking is measured, and should not exceed 30 seconds. When the candle has cooled it should be easy to re-light. The candle is inspected for workmanship and a final judgement made. Rolled candlewicks should be dipped in molten beeswax before rolling commences otherwise they are difficult to light. Consideration must be given to wick size in relationship to the candle's diameter.
5. Round and About
Ludlow & District BKA:
Saturday 8th July: Apiary meeting by invitation of Peter Blake, Ashford Carbonel. Sunday 9th July: Acton Scott 'Buzz Day'. Further Information: Andy Vanderhook Tel: 01299 841379
Oswestry BKA:
Saturday 1st July: at 3.00 p.m. Visit to the apiary of the secretary. Saturday 5th August: Oswestry Show. Further details Mr. G. Jones Tel: 01691 654448
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