1. HOW TO JUDGE SHOW QUALITY HONEY USING THE WELSH METHOD Robert N. Brewer Jr. The University of Georgia Cooperative Extension Service

5. EXTRACTED HONEY SUITABLE FOR SHOW

6. PLACING HONEY IN COLOR CATEGORY

7. INSPECTING JARS FOR CLEANLINESS

8. INSPECTING HONEY FOR CLARITY AND CLEANLINESS

9. CHECKING AROMA OF HONEY

10. INSPECTING JAR LID FOR CLEANLINESS

11. HONEY ON INNER SURFACE OF JAR LID

12. SPOTLESS JAR LID

13. INSPECTING THE SURFACE CLEANLINESS OF THE HONEY

14. PARTICLES ON SURFACE OF HONEY

15. BUBBLES AND FOAM ON SURFACE OF HONEY

16. CLEAN HONEY SURFACE

17. Tamper Proof Seals Should Not Be Used

18. Tamper Proof seal

19. CHECKING FOR HONEY VISCOSITY

20. APPLYING HONEY TO REFRACTOMER

21. CHECKING MOISTURE CONTENT WITH REFRACTOMETER

22. USING HONEY TASTER

23. CHECKING HONEY FOR FLAVOR

24. FINAL CLASS PLACEMENT

25. WRITING COMMENTS FOR EACH ENTRY

26. Other Possible Classes

27. Chunk Comb Honey

29. Section Comb Honey

30. Candles

31. Wax Cake

32. Mead

33. SUMMARY Place Entries Into Color Categories Inspect the Surface of the Jar for Cleanliness Inspect the Honey for Overall Clarity and Cleanliness Check the Honey for Aroma Inspect the Jar Lid for Cleanliness Inspect the Surface Cleanliness of the Honey

34. Summary (cont.) Check Honey Viscosity Check Honey for Moisture Using a Refractometer Check Honey for Overall Taste Determine Final Class Placement Leave a Written Comment for Each Entry

35. THANK YOU! Are There Any Questions? Robert N. Brewer Jr (706) 896-2024 rbrewer@uga.edu