A few days after checking the hives for honey, I came back and pulled off the top super from my best colony. Inside were ten frames filled with this summer’s honey, the individual cells capped with a thin layer of wax. A completed frame is a thing of beauty. It glows with a rich golden hue, smells sweet, and is a lot heavier than it looks. You’d think it’d be sticky to the touch but it’s perfectly dry and clean. A piece of art.
Before the honey can be extracted the caps have to be removed. We used an inexpensive uncapper, which pretty much looks like a giant fork. It takes some time to expose the honey but otherwise works just fine.
After a few frames are ready they’re lowered into the spinning cage inside the centrifuge. Giving the handle a few good cranks spins the cage at a high rate of speed. The honey flings out of the frames where it sticks to the inside walls of the centrifuge.
This is what’s left in the bottom of the filter, loose wax coated with sticky sweet honey. You can’t resist not dipping into this mess with your fingers, slowly chewing it until all the flavor is gone. It’s Mother Nature’s chewing gum. I remember once seeing a National Geographic documentary where Amazon tribesmen hacked into a hollow tree to rob a massive wild bee colony. After running to safety with giant slabs of comb the first thing they did was sit down and pull off piece after piece to enjoy their prize. Chew, spit out the wax, then repeat until they felt sick from too much sugar. It’s a universal reaction when in the presence of such deliciousness.
All the clean honey is then poured into Mason jars, we got just over two gallons total. I’d love to give some wine snob description of the taste but I wouldn’t do it justice. It’s complex, rich, kind of floral with a hint of wood perhaps? Who knows. The best part is that it came from my own yard.