Insights from a Local Beekeeper

PREPARING THE HIVE FOR HARVEST

Before honey can be harvested, a beekeeper must ensure that the hive is healthy and that the bees have produced enough honey for both their colony and the harvest. Bee survival always comes first, especially as they need sufficient honey reserves to sustain themselves through colder months or when flowers are not in bloom.

Preparation starts by evaluating the overall health of the hive. The beekeeper typically looks for signs that the bees are active, the queen is laying eggs, and that no diseases or pests (like varroa mites) are threatening the colony. Additionally, the bees must have had time to fully cap the honey cells with wax, which signals the honey inside has reached the right moisture level and is ready for extraction.

A key tool during this process is the bee smoker. The smoke is not harmful; it simply calms the bees, reducing their instinct to defend the hive. The smoke masks alarm pheromones released by the bees, helping the beekeeper work more safely and without disturbing the colony.

INSPECTING THE HIVE & FRAMES

Once the beekeeper has calmed the bees, the next step is to inspect the frames inside the hive. Honeybees store their honey in a honeycomb structure made from beeswax. Each frame holds hundreds of these small hexagonal cells, and during peak production times, the bees will fill and cap these cells with a thin layer of wax to preserve the honey.

The beekeeper will examine the frames to see how much honey has been produced and whether it is fully capped. Uncapped honey is not yet ready for harvest because it still contains too much water and will ferment if extracted. Only frames where at least 80% of the cells are capped are typically chosen for harvest. This not only ensures high-quality honey but also allows the bees to keep the remaining honey for themselves.

REMOVING THE FRAMES

With the frames selected, the next step is carefully removing them from the hive. This must be done gently, as bees can still be lingering on the frames. Using a bee brush or a soft tool, the beekeeper will gently brush off any bees still clinging to the honeycomb. Once cleared of bees, the frames are transferred to a separate area for the extraction process.

At this point, the beekeeper also assesses the hive to ensure the bees still have enough honey stored for their own use, especially heading into winter. The frames selected for extraction will generally come from the super, which is the upper part of the hive dedicated to honey production, while the lower sections are reserved for brood rearing and bee storage.

UNCAPPING THE HONEYCOMB

Now that the frames have been removed, it’s time to prepare them for honey extraction. Honey is stored within the wax cells, and once it’s sealed, the wax cappings need to be removed to release the honey.

The beekeeper uses an uncapping knife or fork to gently slice or scrape off the wax layer. This requires precision because the goal is to remove the wax without damaging the honeycomb structure beneath. The wax removed during this process isn’t wasted; it can later be filtered and used to make beeswax products such as candles, lip balms, or salves.

EXTRACTING THE HONEY

Once the wax has been removed, the frames are ready to be placed in a honey extractor. This machine uses centrifugal force to spin the frames and draw the honey out of the honeycomb. The frames are placed into the extractor’s drum, and as it spins, the honey is flung from the cells and collects at the bottom of the extractor.

There are both manual and electric honey extractors, but both function in the same basic way. The honey drains out of the comb and into a collection tank. The beauty of this process is that it leaves the honeycomb largely intact, meaning the bees can refill and reuse the comb, minimizing the amount of work they’ll need to do to rebuild the structure.

FILTERING THE HONEY

After extraction, the honey is run through a series of filters to remove any small bits of wax, debris, or bee parts that may have gotten into the honey during the extraction process. The filtering is done carefully to ensure the honey remains raw and unprocessed, preserving its natural enzymes and nutrients.

Some beekeepers opt for minimal filtration to keep the honey as close to its natural state as possible, while others may strain it more finely to produce a clearer product. Either way, the honey is now ready for the final stages of processing.

BOTTLING THE HONEY

Once filtered, the honey is poured into storage containers or directly into jars for bottling. Depending on the beekeeper, this may be done immediately, or the honey may be left to settle for a day or two to allow any remaining air bubbles or fine debris to rise to the top.

Each jar is then labeled, often with information about the specific honey varietal (based on the flowers the bees visited) and the date of harvest. Many local beekeepers pride themselves on offering honey that reflects the unique flavors of their region, influenced by the local flora.

POST-HARVEST CARE FOR THE HIVE

After the honey is harvested, the beekeeper returns the frames to the hive and assesses the overall health of the colony. It’s crucial to leave enough honey behind for the bees to sustain themselves, especially in areas with cold winters. Some beekeepers may supplement their colonies with sugar water or additional food if honey supplies are low, though the goal is always to harvest responsibly, leaving the bees with plenty of their own stores.

By ensuring the hive is healthy post-harvest, beekeepers can support the long-term sustainability of their colonies, which benefits not only the bees but also the environment. Bees play a critical role in pollination, supporting local agriculture and ecosystems.

THE IMPACT OF LOCAL HONEY

Harvesting honey is not only about collecting a natural sweetener; it’s also about sustainable farming and supporting local ecosystems. When you buy honey from a local beekeeper, you’re not only getting a delicious, raw product but also supporting practices that protect bee populations and promote biodiversity.

Local honey often reflects the distinct terroir of the area, with flavors influenced by the types of flowers the bees visit. This makes each jar unique, and buying locally also reduces the carbon footprint associated with shipping and processing large-scale commercial honey.

Harvesting honey is a rewarding process that requires knowledge, patience, and a deep respect for the bees and their environment. From preparing the hive and carefully uncapping the honeycomb to spinning the honey out and bottling it, each step reflects the care that local beekeepers put into ensuring the health of their colonies and the quality of their honey. By supporting local beekeepers, we also help support sustainable agricultural practices and protect essential pollinators that keep our ecosystems thriving.