What you'll learn
- When honey is ready to harvest
- Uncapping techniques
- Extraction equipment
- Filtering & settling
- Bottling & labeling in Florida
1When honey is ready to harvest
Honey is ready when bees have capped at least 80% of the frames in a super. Uncapped honey with a moisture content above 18.6% will ferment in the jar. Use a refractometer to check moisture if you are unsure. In Florida, the main harvest windows follow the spring citrus and gallberry flows (May–June) and, in some years, a fall Brazilian pepper harvest (November–December). Never harvest honey from supers that have had miticide treatments applied.
2Uncapping techniques
Remove frames from the super and brush or shake off bees at the hive. Transport frames in a sealed tote to your extraction area to avoid robbing. Uncap cells with a heated electric uncapping knife for the cleanest cut, or use a cold knife and cappings scratcher for smaller operations. Collect cappings wax in a tub — it can be rendered into clean beeswax for candles, lip balm, or wood finish.
3Extraction equipment
A radial extractor spins frames centrifugally, flinging honey from both sides simultaneously without flipping frames. Tangential extractors require flipping but are less expensive. Hand-crank extractors work fine for two to four hives; electric models save effort at larger scales. OCBA members can borrow extraction equipment — ask at a monthly meeting. Always extract in a clean, bee-proof space to prevent robbing.
4Filtering & settling
Run extracted honey through a coarse strainer (600 micron) to remove wax and debris, then through a fine strainer (400 micron) for cleaner honey. Do not use ultra-fine filters that remove pollen — pollen is part of what makes local honey valuable and traceable. Let honey settle in a food-grade bucket for 24–48 hours so air bubbles rise to the surface before bottling.
5Bottling & labeling in Florida
Florida law requires honey sold at retail to be labeled with: the product name ("Honey"), net weight in both ounces and grams, your name and address (or registered packer number), and country of origin ("Product of USA"). If you sell at farmers markets or to stores, register as a cottage food producer with FDACS. OCBA members can point you to the current cottage food guidelines and help you design a compliant label.