1. Harvesting at the right time

1.1 Why the timing of the harvest determines everything

Objective Understand that harvesting is not a calendar date, but a decision based on concrete observations — and that mistakes made at this stage cannot be corrected downstream.

The honey harvest is often experienced as the highlight of the season. But it is also the moment when hasty decisions — harvesting too early, mixing supers of uneven maturity, ignoring weather conditions — directly affect the quality of the final product and its long-term stability.

Honey is a living, hygroscopic and sensitive product. Once extracted, it can no longer "ripen" further. Fermentation, the main spoilage risk, depends directly on the water content at the time of harvest. Honey with too high a water content will ferment — however attractive it looks, however well capped it is, or however good the colony it came from.

This article accompanies the beekeeper from the super still on the hive to the sealed jar, ready to be sold or given away.

1.2 Recognising maturity: three tools, one single objective

Objective Distinguish the three methods for checking maturity, understand what each one actually measures — and know how to combine them. Capping, the shake test and the refractometer are not equivalent. They provide complementary information. Only the refractometer directly measures water content.

Capping is the first indicator. A frame whose cells are more than two-thirds capped generally contains ripe honey. But this is not an absolute guarantee: during a strong nectar flow, bees may cap honey that is still too moist if intake is very rapid.

The shake test is a quick check on an uncapped frame. Hold the frame horizontally and give it a sharp downward movement. If drops of nectar escape, the water content is too high — do not harvest this frame. If nothing runs out, the honey is sufficiently thick.

The refractometer is the only instrument that directly measures water content. It must be calibrated before each use, and the measurement must be representative of the batch: take samples from several frames in the same super, not just from the best-looking ones. A single measurement on a single frame does not represent the entire super.

1.3 The three water content thresholds: do not confuse them

Objective Clearly distinguish the three reference levels for honey water content, in order to make informed decisions at the time of harvest and when putting honey on sale. Three values circulate in the beekeeping literature. They do not answer the same question and do not apply in the same situations.

Level	Value	What it means
Legal limit (Switzerland)	20 %	Above this, honey cannot be placed on the market. It is a threshold not to be crossed, not a target to aim for.
Label standard (apisuisse)	< 18.5 %	Required for quality programmes with a label. Stable and safe honey under normal storage conditions.
Practical safety target (Agroscope / field practice)	< 17.5 %	High-quality honey, fermentation very unlikely, ideal for long-term storage.

Practical note: targeting 20 % as a harvest objective is a common mistake. The legal limit is a threshold not to be crossed. In practice, harvesting with a target of less than 18 % leaves a real safety margin, particularly because honey can absorb ambient moisture during extraction and storage.

1.4 Weather window and ambient humidity

Objective Understand that honey is hygroscopic — it exchanges water with the surrounding air — and that weather conditions at the time of harvest directly influence the final water content. Honey that is well ripened in the hive can see its water content increase during harvesting if conditions are unfavourable. This risk is often underestimated.

Honey is hygroscopic: exposed to moist air, it absorbs water. Open frames in a high-humidity environment — during the clearing of bees from supers, during transport, or in an uncontrolled extraction room — can show a measurable increase in water content.

A few practical guidelines:

• Avoid harvesting during or immediately after a prolonged period of rain.
• Do not leave extracted frames exposed to open air for longer than necessary.
• Work in an extraction room that is as dry as possible: a relative humidity below 60 % is a reasonable target.
• Close supers and containers as soon as possible.

The time of day may also play a role: late morning on dry, sunny days often corresponds to lower relative humidity than early morning or evening.

1.5 Clearing bees from supers: three methods

Objective Present the three main methods for clearing bees from supers, with their advantages and constraints, in order to choose the one that fits the situation. No method is universally superior. The right choice depends on the number of colonies, the time available, the weather and the activity level of the bees.

Method	Advantages	Points to watch
Clearer board (placed the evening before)	Little stress for the bees. Super nearly empty the following day. Little direct handling.	Requires two visits to the apiary. In humid weather, or if supers remain for a long time outside the hive climate, frames can absorb moisture from the ambient air. Do not leave in place for more than 24 hours.
Brushing or shaking frame by frame	Very selective: allows only ripe frames to be harvested. A single visit suffices.	More handling, more agitation. Increased risk of robbing if frames remain exposed. Requires experience and speed.
Bee blower	Fast for large numbers of colonies. Effective.	Additional equipment. More disruption at the apiary. Less suitable for small numbers of colonies or apiaries situated near residential areas.

In all cases: cover removed supers without delay, avoid leaving frames in open air, and manage the risk of robbing, especially during a dearth.

1.6 Transport and temporary storage of supers

Objective Prevent correctly harvested supers from losing quality between the apiary and the extraction room. Between the moment the super leaves the hive and the moment the frames enter the extractor, several classic mistakes can compromise an otherwise well-ripened honey.

Common mistakes to avoid:

• Leaving supers exposed to the sun in a closed vehicle: the wax in the frames can soften and honey deteriorates in the heat.
• Storing supers in a damp room or near strongly scented products: honey absorbs odours and moisture.
• Waiting several days before extracting: the longer the wait under uncontrolled conditions, the greater the risks.
• Stacking open supers without a cover: a direct invitation to robbing and moisture absorption.

Practical rule: extract the frames on the day of harvest or at the latest the following day, in a clean, dry and enclosed extraction room. Frames still warm from the hive are easier to handle: the honey is more fluid, which facilitates extraction and filtration.

1.7 Special cases by honey type

Objective Flag the situations where standard harvest logic must be adapted, particularly for rapidly crystallising honeys or those with unusual compositions.

Oilseed rape (Brassica napus)
Rape honey crystallises very rapidly — sometimes within days of harvest — and may begin to crystallise in the cells before it has even been extracted. It is essential to harvest as soon as the honey is ripe, without delay. Any postponement risks making extraction difficult or impossible on some frames.

Forest honeydew flow
Forest honeys often have a higher mineral content and greater viscosity. Crystallisation is generally slower, but the risk of melezitose must be understood: some honeydews contain a high proportion of melezitose, a sugar that can block cells completely. Close monitoring and very rapid extraction are necessary, before crystallisation in the cells makes centrifugation impossible.

Spring honeys (dandelion, fruit trees)
These honeys often have a high glucose content and rapid crystallisation, comparable to rape. Monitor maturity closely and do not leave frames on the hive beyond what is necessary once the nectar flow has ended.

1.8 Summary — Harvesting at the right time

Harvesting is a decision, not a date. It is made on the basis of concrete observations, in good weather conditions, with the right tools. Mistakes made here cannot be corrected downstream.

Control point	What to check
Frame maturity	Capping ≥ 2/3, shake test negative, refractometer reading
Target water content	Practical target < 18 %; 20 % is a legal limit, not a goal
Weather conditions	Dry weather, low ambient humidity, avoid harvesting after a prolonged period of rain
Method for clearing bees from supers	Suited to the situation; supers covered without delay
Transport and storage	No excessive heat, no exposure to moist air, extract promptly
Honey type	Rape, melezitose and spring honeys require immediate harvest and extraction

2. Extracting and controlling quality

2.1 Preparing the extraction room: hygiene, materials, temperature

 

Objective Set up a workspace that protects honey quality from the very first contact — before the frames are even uncapped. The extraction room does not need to be a laboratory. But it must meet a few basic requirements that directly determine food safety and the sensory quality of the product.

Bee-proofing. The room must be closed to bees throughout the work. An open window or an ajar door is enough to trigger robbing that is difficult to control — and to introduce unwanted contaminants.

Surfaces and materials. Only food-grade materials may come into contact with honey: stainless steel, glass, certified food-grade plastic. Unprotected metals (zinc, copper, iron) react with the acidity of honey and can alter its colour, flavour and composition. Cracked or scratched containers cannot be cleaned properly and must be replaced.

Cleanliness and drinking water. All equipment must be clean and dry before use. Cleaning is done with drinking water. Residual moisture in a poorly dried container poses a direct risk to the water content of the honey.

Ambient temperature. An extraction room at 20–25 °C keeps honey sufficiently fluid for correct extraction, filtration and settling. Below 18 °C, viscosity increases, extraction is less complete and filtration slows down.

Olfactory neutrality. Honey absorbs odours. An extraction room that smells of diesel, household products, paint or domestic animals is a problem room. Ventilate in advance, then close before starting work.

2.2 Uncapping: methods and wax management

Objective Open cells efficiently without unnecessarily damaging the combs, and treat cappings wax for what it is: a high-value raw material. Uncapping is the first technical step of extraction. Careful work reduces the load on the filters, limits honey losses and preserves wax quality.

The tools. The uncapping knife — whether cold, heated in hot water or electric — remains the reference for clean work on regular frames. The uncapping fork is useful for irregular or slightly sunken areas. The key is to cut as shallowly as possible: the objective is to open the cells, not to remove a layer of comb.

Common mistakes. Cutting too deeply introduces wax fragments into the honey and weakens the frame for subsequent seasons. Working with a cold tool on viscous honey tears the wax rather than cutting it. A slightly warmed — but not burning-hot — knife glides more easily and causes less damage.

Cappings wax. This is the highest-quality wax produced by the colony — white, lightly contaminated, of high value. It must not be thrown away or mixed with old wax. Letting it drain in a suitable tray allows the residual honey to be recovered before the wax is processed separately. This draining honey can be added to the batch if its water content is satisfactory, or set aside for a different use.

2.3 Extracting: running the centrifuge

Objective Extract honey completely and gently, adapting the speed and method to the type of extractor and the nature of the honey.

Tangential or radial extractor? In a tangential extractor, frames are placed perpendicular to the axis of rotation. One face is extracted, then the frames are turned over to extract the other. In a radial extractor, frames are arranged like the spokes of a wheel and both faces are extracted simultaneously. The radial extractor is faster for large quantities; the tangential extractor is often more accessible for small numbers of colonies and works well with frames of various sizes.

Speed control. Whatever the machine, the rule is the same: increase speed gradually. An abrupt start with loaded frames causes imbalances and can break the combs, particularly with thin foundation or partially crystallised honey. For the tangential extractor, a first pass at moderate speed on the exposed face, before turning and extracting completely, prevents the weight of the other face from distorting the comb.

Temperature and fluidity. Frames still warm from the hive extract noticeably better than frames that have cooled. If supers have been stored overnight, gently warming them to 25–30 °C before extraction improves yield. During extraction and preparation of supers, stay at 35 °C maximum if possible: above this temperature, one moves away from the recommended quality framework for best preserving the natural characteristics of the honey.

Load balancing. A poorly loaded extractor vibrates, wears prematurely and can damage frames. Always load symmetrically — an even number of frames, equivalent weight on both sides.

2.4 Filtering and settling

Objective Remove coarse particles (wax, debris) while retaining the natural components of honey — notably pollen — and allow time for air bubbles to rise before jarring. Filtering does not mean sterilising. A table honey must retain its pollen and natural components. The sole purpose of filtration is to remove visible impurities introduced by the process.

Mesh size. Swiss legislation sets a lower limit of 0.2 mm (200 µm) for the strainer. Below this mesh size, there is a risk of retaining some pollen, which is not compatible with the concept of a table honey. In practice, a double honey strainer (coarse mesh + fine mesh, both above 0.2 mm) placed directly under the extractor is sufficient for clean work.

Do not force filtration. Pressing honey through a saturated filter to speed up the flow introduces air bubbles and can mechanically fracture wax particles. It is better to change or rinse the filter regularly during work.

Settling in a settling tank. After filtration, honey generally rests for 24 to 48 hours in a settling tank — a flat-bottomed container with a bottom-draw tap. During this time, air bubbles and the last light particles rise to the surface as foam. This foam must be completely removed before jarring. Cover the settling tank throughout the settling period: open honey absorbs ambient moisture and odours.

Settling temperature. At around 20–25 °C, settling is generally effective. Below 18 °C, the honey becomes too viscous and particles rise too slowly. Above 30 °C, settling is faster, but prolonged exposure at this temperature increases the risk of quality deterioration.

2.5 Checking water content after extraction

Objective Measure the water content of the batch after extraction in order to make an informed decision — and not discover a problem at the time of jarring. The post-extraction measurement covers the entire batch, not an individual frame, and determines what happens next.

Measuring correctly. Take samples from several points in the settling tank (surface, middle, bottom) and homogenise them before measuring. The refractometer must be calibrated and the measurement taken at 20 °C, or corrected according to the table provided with the instrument.

Interpreting the result.

Measured water content	Recommended decision
< 17.5 %	Excellent. Continue normally.
17.5 – 18.5 %	Acceptable. Store carefully, jar promptly, avoid any additional moisture input.
18.5 – 20 %	Borderline. Keep separate, use first, do not mix with other batches. Monitor for signs of fermentation.
> 20 %	Not fit for sale. Do not sell. Reserve for personal use or processing (mead).

Never mix a borderline batch with a dry batch to improve the average. This dilutes the risk without eliminating it.

⚠ Post-harvest moisture reduction: a last resort It is technically possible to reduce the water content of honey that is too moist after extraction, by leaving it open in a dehumidified room. This approach can help in an exceptional situation. It must not become routine, for two important reasons. First, it does not correct the cause of the problem — honey harvested too early. Second, Swiss quality programmes regulate or restrict this type of practice: check the applicable regulations before using this approach for honey intended for sale. The only reliable solution remains harvesting at maturity.

2.6 Summary — Extraction and quality control

Extraction is a chain. Each step conditions the next. A problem detected too late — water content that is too high, odour contamination, insufficient filtration — is difficult or impossible to correct without degrading the product.

Stage	Critical control point
Extraction room	Clean, dry, bee-proof, odour-neutral, food-grade materials
Uncapping	Cut shallowly, collect cappings wax separately
Centrifugation	Increase speed gradually, stay at 35 °C maximum during extraction if possible
Filtration	Mesh ≥ 0.2 mm, do not force, change filter when saturated
Settling	Generally 24–48 h covered, 20–25 °C, skim completely before jarring
Water content measurement	Calibrated refractometer, homogeneous sample, decision per batch

3. Jarring, labelling and storage

3.1 Crystallisation: understand it to control it

Objective Understand why honey crystallises, what determines the speed and texture — and how to use this phenomenon to one's advantage rather than simply accepting it. Crystallisation is not a defect. It is a natural process, a sign that honey has not been heated or processed. The problem is not crystallisation itself, but uncontrolled crystallisation.

Honey is a supersaturated sugar solution. Crystallisation occurs when glucose molecules separate from water and organise into crystals. Its speed depends on three main factors:

Sugar composition. A honey rich in glucose (rape, dandelion, spring) crystallises rapidly — sometimes within days. A honey rich in fructose (acacia, forest honey) remains liquid for much longer. The glucose/fructose ratio is determined by the floral source and cannot be changed after harvest.

Temperature. Crystallisation is fastest at around 14 °C. Above 25 °C, it slows markedly. Below 5 °C, the process is almost completely stopped — but resumes as soon as the honey returns to room temperature. Keeping a liquefied honey in the refrigerator is not a lasting solution.

Crystallisation nuclei. Suspended particles — pollen, micro-bubbles, wax fragments — serve as nucleation points. The more there are, the faster crystallisation proceeds and the finer the crystals formed. This is the principle used in the production of creamed honey.

Honey type	Crystallisation speed	Practical consequence
Rape, dandelion, spring	Very fast (days)	Jar promptly or begin creaming without delay
Summer blossom honey, lime, clover	Moderate (weeks)	Comfortable working window
Acacia, forest honey (without melezitose)	Slow (months)	Can be sold liquid over a long period
Melezitose (certain honeydews)	Extremely fast and hard	Close monitoring, very rapid extraction essential

3.2 Managing crystallisation: liquid, creamed or natural

Objective Consciously choose the desired end format and manage the process to achieve it, according to the honey type. The final texture of honey is a decision, not chance. It must be made early, as the windows for action are narrow for some honeys.

Liquid honey. Jar promptly after settling, before crystallisation begins. Suitable for naturally stable honeys (acacia, forest honey). For rapidly crystallising honeys, this option is only viable in the short term: the honey will become solid in the jar at the customer's premises. It is worth informing customers clearly about this.

Creamed honey. This is the standard technique for rapidly crystallising honeys. It consists of seeding the still-liquid honey with approximately 5–10 % of high-quality creamed honey (seed honey with very fine crystals), then stirring regularly for several days at a temperature of 14–18 °C. The honey is jarred when it reaches the desired consistency — neither too liquid nor too firm.

Producing creamed honey: the key steps Choose the right moment for seeding. The honey must still be entirely liquid, but cooled to around 25–30 °C. Honey that is too warm slows crystallisation; honey that has already partially set can no longer be mixed homogeneously with the seed honey. Use a high-quality seed honey. The seed honey must be very finely crystallised, without lumps or dominant aroma. The recommended proportion is 5–10 % of the total weight of the batch. In practice, the ideal approach is to keep a small jar of one's own creamed honey from a previous, well-executed batch for this purpose. If this is not available, seed honey can be obtained from a trusted beekeeper or, as a last resort, sourced from a commercial supplier as a creamed honey of well-known quality. The essential point is to verify that it has very fine crystallisation, a satisfactory water content and no signs of fermentation. A coarse seed honey produces a grainy texture in the finished product. Mix carefully without incorporating air. Stir slowly and regularly, generally once or twice a day, using a clean utensil. Avoid beating: air trapped in the creamed honey whitens the surface, promotes foam formation and is detrimental to the appearance of the finished product. Maintain a stable temperature of 14–18 °C. This is the optimal range for fine and rapid crystallisation. Below about 10 °C, crystallisation becomes noticeably slower; above 20 °C, it often becomes more irregular. Monitor consistency daily. The honey is ready to jar when it has the texture of a soft ointment — it spreads without running and holds in the spoon. At this point, transfer it without delay: honey that has become too firm in the working container is difficult to jar cleanly. Do not let it go past the point of firmness. Creamed honey that has become too hard in the working container must be warmed to transfer it, which is detrimental to the final texture. In practice, it is preferable to jar slightly before the point of firmness rather than after.

Natural crystallisation. Some honeys can be left to crystallise freely, without intervention. The texture is then less predictable, but the product remains perfectly sound. This approach suits personal use or customers who value the natural character of the honey.

What must not be done: heating an already crystallised honey to above 40 °C to liquefy it. This degrades enzymes, increases HMF and alters the flavour profile. Occasional gentle liquefaction at 35–40 °C, controlled and of short duration, is acceptable — but must not become routine.

3.3 Jarring

Objective Fill containers cleanly, at the right time, avoiding mistakes that compromise presentation or shelf life.

Containers. Glass is preferable — neutral, impermeable, reusable and inert. Food-grade plastic is permitted but must be certified for contact with foodstuffs. Lids must seal hermetically.

Dry jars. Rinse jars with drinking water and allow to dry completely before use. Steam sterilisation — for example in a steam oven — may be ideal from a hygiene standpoint, provided the jars are afterwards perfectly dry. A single drop of water in the bottom of a jar represents a significant localised moisture input.

Timing according to the desired texture. For liquid honey: fill as soon as settling is complete. For creamed honey: fill when the texture is reached but still supple. Honey that has already hardened in the settling tank is very difficult to transfer without incorporating air.

Temperature of jars and honey. A large temperature difference between the honey and the jar causes condensation inside. Allow jars to acclimatise to room temperature before filling them.

Seal immediately. Every minute a filled jar sits open is a minute of moisture absorption. Close lids without delay and check the seal.

3.4 Labelling

Objective Recall the mandatory particulars under Swiss law and point to the reference resource for complex cases.

Mandatory particulars on every jar sold (Swiss food law) Specific designation: "Honey" or a more precise description (blossom honey, forest honey, etc.) if the conditions are met. Country of production: to be stated if it does not already emerge clearly from the designation or the address (e.g. "Swiss honey", "Produced in Switzerland", or an explicit Swiss address). Full name and address of the producer or packer. Net weight (in grams or kilograms). Best-before date: "Best before end…" Lot number (preceded by "L") for traceability. To avoid: misleading claims ("100% natural", "pure"), unauthorised health claims, variety designations without sufficient basis. → For details and special cases: consult the apisuisse Practical Guide "Labelling honey correctly" and the dedicated ApiSavoir article.

3.5 Storage

Objective Preserve honey quality through to the consumer, avoiding mistakes that insidiously degrade a product that has been well harvested and well extracted.

Basic conditions. Honey keeps in a cool (ideally 10–15 °C), dry place, away from light and hermetically sealed. These conditions are not difficult to meet — but they are frequently neglected.

Light and heat. Exposure to light and elevated temperatures accelerates flavour degradation, discolouration and HMF formation. Heat and light are the two main enemies of quality in storage; transparent jars placed in a sunny display are particularly at risk.

Moisture. An inadequately sealed jar can allow moisture to enter, particularly in a damp room. Storage drums must be stored lid-side up, checked regularly and kept in a dry location.

Stock rotation. Apply the first-in, first-out principle. Older honeys must be sold before new harvests. Any sign of fermentation (bubbles, sour smell, bulging lid) requires the batch to be immediately withdrawn from sale.

Large containers. Storage drums must be airtight, made of food-grade material, labelled with the lot number and harvest date. Never add honey from a new harvest to a container already started from a previous season.

3.6 Traceability and minimum documentation

Objective Put in place a simple but effective traceability system that makes it possible to trace the origin of a problem if a customer comes forward or an inspection takes place.

Traceability does not require a complex system. For a small-scale beekeeper, a simple register is sufficient, provided it allows every jar sold to be linked to a specific batch.

The minimum useful information per batch:

• Harvest date and source apiary
• Honey type (blossom, forest, rape…)
• Measured water content (value and date of measurement)
• Lot number (as on the label)
• Quantity produced and jarred
• Jarring date

This register makes it possible, in the event of a complaint or inspection, to immediately retrieve the information relating to a specific lot. It is also a personally useful tool for improving one's practice from one season to the next.

3.7 Overall summary — From super to jar

This article has followed honey from the super still on the hive to the sealed jar. The critical points can be summarised in six principles:

Principle	Why it is essential
Harvest only ripe honey	Water content at the time of harvest determines everything — fermentation, shelf life, quality
Work in a clean and dry extraction room	Hygiene and control of ambient humidity protect the product at every stage
Do not exceed 35 °C during extraction	Above this, one moves away from the recommended quality framework for best preserving the natural characteristics of honey; occasional liquefaction remains possible up to 40 °C, of short duration
Manage crystallisation according to honey type	Texture is a decision, not an accident — act early, especially for rapidly crystallising honeys
Seal hermetically and store correctly	Honey absorbs moisture and odours — every step after extraction must protect it
Document every batch	Traceability, correct labelling and continuous improvement all rest on a minimum register kept up to date

 

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See also:

• Controlling honey water content
• Refractometer calibration
• Honey crystallisation
• Honey labelling
• Optimising good beekeeping practices for honey production
• Best practices in beekeeping (meta-study)