Honey begins as flower nectar collected by thousands of honeybees (apis mellifera). Flying from flower-to-flower honeybees collect not only nectar but distribute and collect pollen which provides critical flower pollination for the area. Returning to the hive with resources, the bees add an enzyme that transforms the composition of the collected nectar. As moisture in the nectar evaporates (via body heat from the colony), it slowly transforms into honey. Once honey is ripe, the honeybees seal each honeycomb cell with fresh beeswax, and it is now ready to be harvested. The beeswax capping’s (removed after harvest) collected from each frame is refined (via melting and filtration) into candles, bricks and bar soap, all made on-site.
Pure, raw, unpasteurized honey does not require refrigeration and will never spoil if stored correctly; avoid light and mixing with water before storing. Honey is porous and should be sealed when stored and away from foods that gas off such as onions, garlic or potatoes.
Over time, unpasteurized honey will crystallize. To re-liquify, place the jar into a warm water bath and wait until it is liquid. Microwaving the honey is possible known as flash-heating – this method, however, is known to disturb the natural benefits of honey and can burn it if microwaved for too long. Short intervals in the microwave is optimal. Fresh honeycomb is typically ready at the end of July to early September.