Honey harvesting is the process where a beekeeper removes surplus honey from a colony for human consumption. This practice requires careful timing and assessment to ensure a quality product and the continued health of the bee colony. Successfully harvesting honey depends on observing seasonal changes, understanding the biological state of the hive, and meticulous preparation.
Seasonal Timing and Regional Variation
The question of which month to harvest honey does not have a single answer, as the timing is governed by the local major nectar flow. This flow is the period when the most abundant local flora is blooming, allowing bees to collect vast quantities of nectar. In many temperate climates, the primary honey harvest often occurs toward the end of summer, usually in July or August, following the main nectar surge.
This late-summer timing allows the bees to fill the supers (the boxes designated for honey storage) completely after the main spring and summer blooms have passed. Local climate, altitude, and the specific types of available forage create regional variations in this schedule. Areas with a long, consistent bloom period might allow for multiple smaller harvests throughout the summer.
Beekeepers must track the progression of local plant life rather than adhering strictly to a calendar date. The main harvest is timed just after the major flow has ended to maximize the yield before the bees begin preparing for winter. Harvesting too early risks interrupting the bees’ collection efforts, while harvesting too late can lead to the honey solidifying within the comb.
Visual Indicators of Honey Ripeness
Calendar dates are only a general guide; the actual condition of the honey itself is the most reliable indicator of ripeness. The primary sign that honey is ready to be collected is the percentage of capped cells on a frame. Bees cover the cells with a thin layer of beeswax once the honey inside has reached the correct moisture content.
This capping process is necessary because the bees use fanning to reduce the water content of the nectar from around 50-70% down to less than 18%. If the moisture level remains higher than this threshold, the honey is prone to fermentation by yeasts, making it unstable. Therefore, a frame should be at least 75% to 90% capped before it is ready for removal.
A secondary physical assessment is the “shake test,” which confirms the viscosity of the honey. A beekeeper can shake a frame sideways, and if the honey does not slosh out or drip easily from the uncapped cells, it indicates a low moisture level. Relying on these visual and physical cues ensures the collected product is stable and of high quality, regardless of the harvest month.
Preparation Steps Before Harvesting
Once the frames are ripe, the beekeeper must execute several steps before physically removing the honey. Gathering all necessary equipment beforehand minimizes disruption to the hive and includes clean containers, uncapping tools, and protective gear. Working cleanly and efficiently helps prevent attracting pests like wax moths or initiating robbing behavior from other colonies.
A major preparatory step involves clearing the bees from the honey supers so the frames can be safely extracted. Common methods include using a bee escape, a one-way device placed between the super and the brood box that allows bees to exit but not return. Some beekeepers also use brushing or air blowers to sweep the bees off the combs.
This bee-clearing process is best done early in the day when the colony is active, or a day before the extraction to allow time for the escape board to work. Proper preparation ensures that the harvesting process is swift and minimally stressful for the bees.
Balancing Harvest Yield with Winter Stores
A primary consideration during harvest is the long-term survival of the bee colony, meaning not all available honey can be taken. The beekeeper must ensure the bees retain sufficient stores to survive the winter months when no new nectar is available. The amount needed varies by climate, but a general estimate for a healthy colony is between 40 and 60 pounds of stored honey.
Before deciding on the final yield, inspect the brood chamber to assess the bees’ food reserves. Honey stored in the lower brood box is intended for the colony and should be left untouched. Only the surplus honey stored in the upper supers should be considered for human consumption.
If a harvest is large, or if the late-season nectar flow was poor, the colony may be left with insufficient stores. In these situations, the beekeeper may need to supplement the bees’ diet by feeding them sugar syrup after the extraction. This balancing act ensures the beekeeper receives a good yield while securing the colony’s health for the following spring.