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Preparation for honey competitions

How do I prepare my honey for competition, for entering the flow category at the Sydney Royal Easter Show?
Asked same at the Gold Coast show and didn’t get an answer.

I tried to find out what the criteria for density are, and came up blank.
So, how is density judged?
Is that the secret that is only known by those who always win?

I don’t know the answer- but here in Adelaide I know they taste the honey- perhaps they just go by mouthfeel?

At our Royal show: Clean standard jar (375ml?), filled only to the beginning of the jar threads, clean lid with no marks on the underside, well strained honey, stored in the freezer if necessary to stop it candying at all. Make sure it’s ‘the best’ honey of course… then just go and collect your ribbons!


And what about density? It’s not as simple as moisture content, is ir?
But what is it?

I have no idea- I assume density is water content? Perhaps they think of it as mouthfeel?

I assumed it would be:

  • crack frame
  • pour into a jar
  • enter into competition

I have however asked the Sydney Royal Show contact for you :slight_smile: Have you contacted them directly?

I have never heard of or seen honey tested with any sort of hydrometer which is the only way I know of measuring the density of a fluid.
I would think of the density of a honey is a bit subjective and variable to local conditions at the time the bees forage the nectar thru to capping. My thinking is clarity, color and taste would be what the judges are looking for.
I once saw honey judged with out inverting the jars !!!:grinning: I guess the judges didn’t regard density as a part of their judging or they were incompetent as judges who seemed to be unknown to the exhibitors/contestants. I could only smile as none of my honey was in the judging…

No. At a recent comp I got 17/25 points for density (25/25 for aroma and flavour), when 3 refractometers here tested 15.9, 15.8, 15.8. That’s a good score I thought.
So that’s not how they determine density.

Rod mentioned once at the Sydney Royal Show they invert the jar and do the ‘bubble rising test’ and he thinks coastal honey never stands a chance in the liquid honey category.
Wonder how that is fair?
So the liquid honey category is just for inland beekeepers or those that manipulate the honey to achieve that elusive density?

Guess raw honey also doesn’t stand a chance. Bet Capilano is just perfect.

At the Australian Bee Congress, my 15.9% honey got 23/25 points and I know they used a refractometer.

So how are they going to judge at apimondia, since it all seems a bit random?
Are there no international rules?

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Like I said I really have no idea- however I would have thought the bubble test would be directly related to the water content? As far as I have seen it is the honey with less water in it where the bubble moves slowly? I had honey last year just below 14%- in that honey a bubble would take years to rise to the surface.

I suggest you contact whoever the judges are and ask them directly. Here in SA it is members of the SA Bee society who do the judging at the Royal Show.