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You are here: Home / Archives for beekeeping

Your Own Handmade Beeswax Skin Cream

January 19, 2014 by Susan 6 Comments

I’m going to give you a brief overview of making your own style of beeswax hand cream at home. It’s easy to follow the recipes on the internet and get something decent, although sometimes it takes two, three or four attempts to understand the key things that make a great consistency. It took us some time and testing. I’ve tried water-based recipes and many of the variations in the process to find a cream that I and my family like. To scent or not to scent? Water or no water? Should we use the secondary agents, or preservatives? The science can be as simple, or as complex as you want to make it. Creams and lotions you buy from the store usually have a plethora of ingredients that I seek to avoid. Those ingredients help the cream to last longer, or go on smoother… but how does the skin like it? Paraben for example is one of those ingredients that people are avoiding, just like aluminum in deodorant? We wanted to come up with a recipe that we liked and also fit a demographic of our local friends and family interested in more natural products.

We shave blocks of our cleaned and processed beeswax for measuring.
We shave blocks of our cleaned and processed beeswax for measuring.

Having a hand-made beeswax cream of your own makes awesome, and easy gifts. Taking the process into consideration, the ingredients I use, (thank you, Amazon) the containers, and my effort to make it all, we’ve found a recipe that is economical for us, something we can call our own and make it the same every time. This is important because we sell ours at the local farmers market, and when people come back for more, we need to be able to sell them more of what they originally bought and loved.

High-quality ingredients for homemade hand cream.
High-quality ingredients for homemade hand cream.

There are many recipes out there and even more variations. Process also affects how your own cream will come out. We’ve made creams in the past that we loved… but neglected to write down exactly what it was we used and how we made it, and where was that recipe we originally followed? As a result, we couldn’t re-create it. I spent a little time going over many recipes, and many theories written by others and just decided to use the most natural ingredients I could, and start with the simplest method of an unscented cream.

If you think I’m sharing my recipe with you, I’m sorry to let you down. But I’m sharing something better… an approach to create your own.

Cream, or lotion?

Is it a cream or a lotion? This is something Jason always complains about because he’s still scarred from the movie “Silence of the Lamb” years ago. So, I took a minute to better distinguish a cream from a lotion. Creams are usually about 2/3 oil  part (including butters and waxes) and 1/3 water part (total water-soluble ingredients) while lotions are more 2/3 water part and 1/3 oil part. 5-6% beeswax is generally sufficient to give your emulsion enough body. These ratios can be adjusted as you desire. You’ll find yourself experimenting.

Lotions and creams are ’emulsions.’ Most everyone knows that oil and water repel each other and so they will separate if you don’t achieve a proper emulsion. To do that, we need an emulsifier. An emulsifier is an agent that binds water and oil together so it will not separate. There are many different emulsifiers with different strengths. Depending on your philosophy (ours is, less is more), some argue that you need a secondary emulsifier. Examples;

  • Palm Stearic (a vegetable-based Stearic Acid) with Cetearyl Alcohol (a vegetable-based emulsifying wax.)
  • Beeswax with Borax
  • Lecithin with a secondary emulsifier
Setting the emulsion in beeswax hand cream.
Setting the emulsion in beeswax hand cream.

I chose beeswax and have experimented with just that. Beeswax is considered an emulsifier with a low strength, and it’s said that over time, it will allow the water and oil to separate. That’s probably true, but I’ve adjusted my formula to be water-less to avoid that separation. I don’t use borax. Also, water is susceptible to bacterial and fungal growth, and must have an anti-microbial agent such as paraben, or grapefruit seed extract. Since I don’t want to add either, I settled on a water-less formula. I use food grade almond and coconut oils. No matter how high the quality of your oil is, all oils can go rancid when they come into contact with air. I chose Vitamin E  (an anti-oxidant) and good for the skin as well. I have read rosemary oil extract can be used too but I have not used it yet. The oils are added to the oil during the heating phase, however, I hold out the Vitamin E oil and add that during the cooling/mixing stage so that some of the benefits are not cooked out of it.  This has been my standard for over two years now and it makes a wonderfully textured, long-lasting great-smelling cream that I can’t keep in stock.

My process:

Having everything very clean and trying not to touch the cream as you work with it is important so that you keep all foreign bacteria out. I add my measured beeswax into the almond oil and begin heating over low heat. While it’s heating, I add food grade coconut oil and stir until all ingredients are dissolved to a consistent looking oil. Note, when I have used the best, organic, food grade coconut oil I can find, I have seen very, tiny little hairs in the solution. You have to be looking pretty hard… but you might see some. After plenty of panic, I’ve found that it is natural coconut fibers from the oil. This might suggests less processing or more natural, so this is really a good thing to me.

I remove from the heat and let it cool for about 15 minutes (until around 122 F.) I periodically check it and stir it watching for my emulsion to set. As it does, I give it another stir. I’ll add in the Vitamin E and stir some more helping it cool. I’ll complete a quick house chore and come back. I use a hand-wand type mixer and have dedicated it to the cause. It works well, and makes stirring easier. I do not add any fragrances to my creams. However, the high-quality coconut oil that I use adds a natural coconut fragrance to it that we call “naturally scented. The cream eventually sets to a consistency that is like gravy, maybe a little thicker. I use a rubber spat to fill my clean containers. From there… we print out some labels of nothing more than clear address labels and a laser printer.

Uncapping honey frames before they are "slung."
Uncapping honey frames before they are “slung.”

A note on beeswax:

If you choose to use beeswax, obviously, you need to get some. It’s handy that we have our own hives here, but let me give you a hint. Your community might have a much larger population of beekeepers than you are aware of. There’s an easy 85 beekeepers within reasonable driving distance of our homestead. You can sometimes locate them by calling your local police and fire department. In more rural ares, you might call the county extension. Just ask if they keep a list of beekeepers. Many do because they often get called to send a beekeeper out to collect a swarm of bees out of the front tree. On in our area, you have a map such as this.

When using the beeswax, a little goes a long way when making creams and lotions. You don’t use a lot like you would making candles. You do want the best, cleanest beeswax you can get… preferably the wax that was sliced off the frames before the beekeeper slung the honey out. If you get in good with a local beekeeper, you can sometimes tell them what you are doing, and they can save that aside for you. Do know that this wax could cost more than another grade of wax. Some beekeepers use all there wax… others, will process it and sell it when they have it. The moral of the story… don’t pay full price at Micheal’s if you don’t have to. Even better, find your local bee club and check in to setting up some bee hives of you own!

I’ve intentionally kept the process general knowing that you can Google many hand cream and lotion recipes to start out with. I recommend you do start with a recipe so you can get the feel for how it works. Once you understand more about how it works, you can begin to experiment and create a recipe that is all your own.

Have fun, and enjoy some pictures.

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Filed Under: beekeeping, homesteading Tagged With: beekeeping, homesteading

January honey bee apiary check

December 30, 2013 by Jason Leave a Comment

Temp’s in the 50’s today. Checked all three yards and liking what I see. Strong clusters and nice scenery too. But, the hard times still lie ahead for the bees. Here’s some basic tips for this time of the season in the midwest.

    • We do not want to disturb the bees any more than necessary. Making the bees break cluster can cause a lot of unforeseen havoc, so let’s avoid it. There’s lots we can do outside the hive.
    • Clear your entrances of snow, debris, and make sure there aren’t dead bees clogging the entrance. Some dead bees outside is normal and a good indication the undertakers are bringing out the dead.
    • Mice and other small animals might try to get in to hives. Even wooden entrance reducers can be chewed through. You can use tin or hardware cloth in front of wooden reducers.
    • Put your ear tight against the outside of the hive and knock. Listen for their buzz back to you.
    • Lift the hive from the back to assess how much honey stores there are. This takes experience. If you put candy boards on top, then check to see if the bees are up in there and add some sugar if needed (you want temps in the 50’s before lifting the outer cover.

I check in on my hives as often as possible… to assess food stores and look for anything strange around the hives.  I also check after a storm or other natural event. Other than that, we’re just waiting, and letting the bees, be. Happy New Year!

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Filed Under: beekeeping Tagged With: beekeeping

Michael Bush speaks at Clifty Falls, Indiana

November 28, 2013 by Jason Leave a Comment

It was another rough season for many of us at SIBA with regards to keeping varroa mite populations knocked down to a safe number. Some in the club who have never treated before resorted to trying ApiVar for the first time. Others, such as myself are rolling the dice again seeing if our season’s management is going to pay off.

bush-thumbThe last mite counts on my hives revealed that half my hives were in the green zone, but half are questionable. Since all these hives were started this year, I decided to let things go, winterize and see what the spring will bring me. I’ve told a few people in our club that if I suffer heavy losses again, that I may resort to chemicals myself. Afterall, we can’t be beekeepers with dead bees. That’s a tough thing to swallow. My reputation at the farmer’s market is “chemical-free” beekeeping and pure, raw honey. It’s even on all my signage, cards, and banners. It’s definitely what makes the honey sell and I don’t want to let my customers down. Equally, it’s just as important to me.

A breath of fresh air came when we listened to Michael Bush speak at Clifty Falls. I’ve spent a good deal of time on Michael’s site and even set up a couple 8-frame medium hives when I got into beekeeping around 2009. But what I failed to do was go foundationless. This is a key point that Michael Bush points to as part of his success. Michael makes the case that adding anything un-natural into the hive knocks other things off-balance. When we add chemicals, we not only kill mites and bad bacteria, but we also kill necessary good bacteria, and introduce other things that cause unforeseen problems later. He even shows through his state apiarist hive inspection reports that varroa mites are the least of his problems. He makes a compelling case. Regressing hives down to natural cell takes some time and patience, but the payoff could be grand.

For me personally, it adds some excitement by presenting another challenge I plan to meet next season. During the winter workshops, I plan to alter the frames I have to go foundationless, at least for a couple hives. For me, beekeeping is a personal journey that requires me to test everything and see for myself what works. The notes I keep seem to be disparate and make-shift at best. But it’s beginning to form a basis on my personal style of beekeeping that has yet to come. When we hear our peers like Michael Bush, Randy Oliver and Mel Disselkoen talk about the processes they employ, we wonder sometimes if they’ve found the magic bullet–the answer to all our beekeeping problems. In reality, it is ourselves who have to take these ideas and test them… put them in to practice and ideally, create a process that works for us, in our area, with our own bees. This is what holds my attention, and keeps me excited about the next season. 

This series of videos is posted in the same spirit Michael has about beekeeping–they are free and accessible to all to do what they want with. I hope they charge you up as they have me. Enjoy.

  • Why Go foundationless?
  • Beekeeping Naturally
  • Swarm Prevention and Splits
  • Lazy Beekeeping 

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Filed Under: beekeeping, how-to, videos Tagged With: beekeeping, how-to, videos

Make Creamed Honey at Home

November 19, 2013 by Jason 2 Comments

What is creamed honey? Often called spun honey, or whipped honey (there really shouldn’t be any air in your creamed honey,) all seem to be interchangeable terms to describe the same thing. It’s creamy texture makes it more versatile to use since it can be used like a spread. If you spread it on a sandwich, it will not squish or drip out like honey might. I keep some in the fridge to make it tighter (like a cream cheese) and some in the cabinet to be more spreadable.

Creamed honey is simply the controlled crystallization of regular, liquid honey. By controlling it, the crystals are very fine and smooth vs. the grittiness of honey that was left to granulate in the jar in your pantry. The smaller the crystals, the better the creamed honey. A good creamed honey should be smooth like velvet on your tongue. Making creamed honey is a pretty simple process, but you can make it above average by being mindful of the science behind it.

Two main things we need for the best control is a good starter (or seed), and a 57° F environment in which to let it set. Following are the basic steps to making your own creamed honey.

  1. Source your starter. You can buy a starter from your bee supply, but why? I have never done this. You could also buy a small jar of creamed honey from the store, or even better, a beekeeper. The idea is to get a “seed” that will provide the crystallization (or template) that your bulk honey will follow. After you make your first batch you can save some of your creamed honey to add to your next batch. I read somewhere that you do not want to use honey that has already granulated, but that is just what I use to make my creamed honey, and with great success! I warm up this granulated honey… but only a little! Just enough to put into a blender or food processor to whip the heck out of it! When that honey reaches the desired creaminess, you have a good starter. Taste it, and feel the texture on your tongue. It should be immediately palatable.
  2. Prepare your bulk honey. There are varying points of view on this one. Some recipes suggest heating the honey to 140 degrees, then cooling it down quickly (in the refrigerator or a deep freeze). This supposedly makes it so your creamed honey will not ferment, but of course, the honey will lose some of its medicinal properties when heated to this temperature. Again, I myself like to use my honey that has already granulated. I take this honey, and heat it up just enough (stirring often) to turn the granulated honey back to a liquid. A nice slow way is to take it to 80-83F over a couple days. If you have heated your honey, you then need to cool it back down to room temperature as quickly as possible. I put mine in a 5-gal bucket and put it in my deep freeze. I check it with a candy thermometer until it’s back down to room temperature (about 70° F), It does not take long if you haven’t overheated it.
  3. Mix your starter into the bulk honey. When you have your honey back to room temperature, blend in the starter at a ratio of about 10 parts liquid honey to 1 part starter, and just know that this measurement does not have to be exact. Just mix until the starter is evenly distributed throughout your bulk honey.
  4. Add flavorings. Completely optional. Flavoring your honey is only limited by your imagination. You can buy flavorings, try extracts, or get creative. Think jalapeno, cinnamon, nutmeg, blueberry, and more. Add these in before you bottle your creamed honey to let it set. A friend of mine makes a stellar cayenne creamed honey and the spice is perfect.
  5. Let the crystallization begin. I do my cooling in bulk to a point… then, put into their final containers to finish. To start, I use these plastic wide mouthed containers, like a spreadable butter container, but taller and narrower. I don’t know where they came from, but they’re perfect. The idea is to let the starter crystallize the bulk honey into the creamy consistency of your starter (or seed). Having a 57° F environment optimizes this process. It’s slows (and controls) the speed at which it cools. This is desired to crystallize it to a consistency that doesn’t as easily thin out when sitting at room temperature. I rigged up a little dorm room fridge that was plugged into a temperature control that I could set. This ensured the proper temperature and it did give me a good set. If you don’t want to go through the hassle, put it in the coolest place you know (but not the fridge) during the crystallization process. This is where your honey should set until you use it, or sell it.
  6. Bottle it up. Bottle into your preferred containers. A container with a wide-mouth is advised here, so that it can be scooped out with a knife or spoon later. Once in the final containers, air will rise to the top. Leave it, so that the surface looks untouched to a customer you might sell it to. When the crystallization is set, you will already have it in the proper containers.
  7. Storage. If you have a room that maintains a temperature of around 57° F, this is where to store your honey. If it needs to, it will continue to crystallize, but more important, you can keep it firmer during storage until you take it to the market, or wherever it’s headed.

If you heat creamed honey, it will loosen. If you put in the fridge, it will tighten. There’s no wrong way. Store it the way you like it.

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Filed Under: beekeeping, food/culinary, how-to Tagged With: beekeeping, food/culinary, how-to

Attend a local club to be a better beekeeper

November 11, 2013 by Jason Leave a Comment

As I endeavor to follow in my dads footsteps with Beekeeping, attending our local bee club has been not only a great bee resource, but the friendships forged have made it so much more. It’s been my primary resource for beekeeping knowledge. When I was a kid in the late 70’s, I helped my dad work the hives for a while. After he kept losing his hives to the mites, I recall vividly the day he threw his hands in the air and said, “I’ve had it! The mites have taken their last hive,” and he moved on to other interests. I didn’t think much about it at the time, but it’s clear to me now that he, after 8-10 years of beekeeping, was doing it all by himself and had few others to draw help from. I never saw my dad as a quitter… since he was up and on to something else, blacksmithing, winemaking and woodworking… and doing all of them very well. My dad definitely wasn’t a member of any bee club. In fact, we where in the middle of Cheviot on Cincinnati’s West side and sandwiched with neighbors. My dad’s little plot was Cheviot’s un-named greenspace, a kid’s paradise and a one-man bee club.

I know now that the challenges he faced, he was facing alone. Challenges take time to understand and then conquer. It’s sure helpful to have some like-minded friends to bounce things off of. The club is just that. It’s a group of enthusiastic beekeepers of all ages and gender, all in the pursuit of beekeeping for various reasons.

There’s my story. Now, are you wondering the point of all this? I say attend your local be club because it allows you to share your experiences and ask the questions you have. Hearing timely information at each meeting is also helpful.

No bee club in your area? It is not unreasonable to start one. A few people in my area started ours as an informal gathering the third Thursday of each month in the workshop of a fellow beekeeper. When I came to my first SIBA meeting, there were like 10 or so people. I helped them set up a website and we send monthly email meeting reminders. We have seen 85 people at our spring meetings. Thus far, there’s been no money, no dues and no formal organization. All we have is a donation can that we point out at each meeting. The money in the can goes to supporting things from snacks at meeting, to bringing in guest speakers. More recently, we even bought a “club” extractor set up for members to check out and use for their honey harvests.

Meetings allow people to share stories, questions and problems.
Meetings allow people to share stories, questions and problems.

You might ask, how long can it last with no dues to keep it going? Well, for our group at least, people are energized to come and talk about bees and share stories. Because of this, people contribute whatever they can. Some bring snacks to the next meeting, some step up to run meeting topics, and others volunteer to be mentors. It’s happened organically for us. Not only has it lasted, but it grows more and more each year. In fact, some of our attendees traveled over an hour to come to our meetings. As a result, some have taken the initiative to start a new bee club closer to them. We’re currently working together to keep one site that supports both gatherings. Our little SE Indiana group doesn’t just happen. It basically takes motivating those who come… and to keep the torch lit. Other clubs have asked… how do we do it? So… how does it all come together?

I asked around a little to try and find some of the original founders of our group (SIBA). They were Jerry Brelage, Jon Wismann, Harry Hammond, then later Brian Lantgen, Bob Hughes, Jim Farmer… and then Jim Orem and Garry Reeves. What started as an idea was perpetuated by the love of beekeeping, and nature… and of course fellowship among friends. Like any growing group of people, there comes the need for coordination, meeting space, funding for basic needs… the list goes on.

I’ve noticed that our success has come by the generosity of people like Garry Reeves who offers his space to host meetings and Jim Orem who fervently recruits, gets the word out about beekeeping, lines up meeting topics, and provides mentor experiences. It also comes from many members like us who are willing to run a demonstration, be a mentor or bring snacks for the next meeting, and volunteers who have helped.

While we are so happy to have a great group of volunteers, we never want their efforts to become a burden. I have taken it upon myself (after talking with a few others who agree) to simply point out our donation can. If you feel that your experience is as worthy as mine, please consider donating anything… anything at all to the can. It is true, we use the money in the can to buy refreshments for the meetings, and typically, there’s only enough in the can to cover that at best. However, there’s so much more that we could do with contributions. For example, Garry once took the money in the can and added some more of his own money to get the educational bee frames that have pictures and educational information for new beekeepers to view at the meetings.

Richard Stewart from Carriage House Farms was happy to come and speak to our group about how he rears his own queens.
Richard Stewart from Carriage House Farms was happy to come and speak to our group about how he rears his own queens.

Because of Garry’s friendship with Mel Disselkoen, he was able to get Mel to come and speak with us in November. Thankfully, everyone at that meeting donated to the can as we passed it around to cover Mel’s expenses for traveling down to see us. Everyone stepped up when they were made aware of what was being done… in the name of bolstering our beekeeping knowledge.

We try to provide other opportunities such as bee school, workshops and other events. However, it becomes difficult when there is no formal organization that is established to fund such things. Here again, it’s just fueled by the motivation of our members. Since it’s happened for our group, it can happen elsewhere. You’d be surprised how many beekeepers there likely are in your area. Good luck!

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About AllMorgan

AllMorgan started as a family blog to keep extended family and friends around the world apprised on what's going on at the Morgan Ranch. Over the years, it grew in to something so much more.

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Welcome to AllMorgan

AllMorgan started as a family blog to keep extended family and friends around the world apprised on what's going on at our Indiana homestead. It always been a cross between a family diary and photo … Read more

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The queen bee doesn’t decide what happens in a colony. The workers do. They adjust her feeding to make her do what the majority says. The queen can’t feed herself.

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