My first batches of honey this year were crushed and strained from foundationless honey supers in September. The honey has pleasant floral aromas and flavours and is mildly sweet, not overpowering. It’s easy to take. The honey was cloudy with bubbles when I first bottled it but quickly cleared up and took on the appearance of apple juice and still looks the same today. My last batch of honey was extracted in October using a local commercial beekeeper’s extractor. That honey was cloudy and has remained cloudy. The floral flavours and aromas are dialled down to 8 instead of 10, but are generally unaffected. It’s easy to tell what honey came from the extractor, though. Both of these photos were taken today:

Extracted honey from October 2011.

Crushed and strained honey from September 2011.

So why is the extracted honey cloudy? Well…
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