From the extractor, the honey and its impurities are poured into a bucket to be emptied by hand on top of the ripener, a simple decantation vessel. At the outlet of the extractor, a 2 to 3 mm mesh filter retains coarse impurities. The finest impurities can be retained by a 2/10 mm mesh filter, but filtration is then very slow. High-speed rotary filters that introduce air into the honey are not recommended, except for calluna honey, even if they avoid raising the temperature of the product to be filtered.
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It is somewhat impossible to extract honey without having some type of debris extract with it. If you are able to extract into a bottling pail, you will be able to filter the honey as it flows from the extractor. Place a sieve between the honey gate and your pail. As the honey flows out and into the pail, the sieve will filter out the debris. This initial sieve will filter out the larger debris but a finer sieve will be needed to filter out smaller particles that contaminate your honey. During extraction and filtering the honey, air bubbles will become trapped inside the honey. Let the honey settle for 24 to 48 hours to let the trapped bubbles flow up and out of the honey before bottling.