andysworld!

At Meltonby Honey, everything is done by hand, from the very beginning to the end product in your kitchen cupboard. The same hands that assemble the beehives, make the frames, work with the bees, graft the queens, and extract the honey are the same hands that jar and label every batch. And yes, they’re the same hands that get stung along the way!

Step 1: Harvesting the Honey

It all starts with harvesting the honey from the hive. The frames from the honey supers, where bees store the honey, are carefully removed. By hand, I decap the frames, a process where the wax cappings that seal the honey in each comb are sliced off. Once the cappings are removed, the frames are ready to be placed in a honey extractor.

Step 2: Extracting the Honey

Okay, I admit—I use an electric extractor! The extractor works by spinning the frames, using centrifugal force to pull the honey out of the comb. As the honey flows out, it’s filtered. But unlike commercially processed honey, we don’t over-filter. This allows all the beneficial pollen, enzymes, and nutrients to remain in the honey, keeping it as raw and natural as possible.

Step 3: Testing the Moisture Content

Before honey can officially be called “honey,” its moisture content must be less than 20%, according to legal standards. After extracting, I test the moisture content to ensure it meets this requirement. If the water content is too high, the honey could ferment, so it’s an essential step to guarantee quality.

Step 4: Settling the Honey

Once the honey is filtered and moisture-tested, it’s poured into a settling tank. This is where the honey “ripens” and any remaining air bubbles rise to the surface. The honey is kept in a warming cabinet at hive temperature for 14 days. It’s important to avoid overheating the honey, as this can degrade its quality.

Step 5: Final Testing & Jarring

After 14 days, the honey is tested again for moisture content and, of course, tasted! I make sure everything is just right before jarring begins. Each jar is carefully filled with 340g (12oz) of honey, lids are secured, and a batch number, such as “H11OCT27,” is allocated, and stuck on the bottom of the jar. This allows each jar to be tracked and traced back to the exact hive and day it was harvested.

Step 6: The Final Warm and Labeling

After jarring, the honey jars are returned to the warming cabinet for another 14 days. This final stage helps the honey maintain its smooth texture and ensures it’s ready for sale. Labels are then added, and a jar is always opened for another moisture content test (and, yes, to spread on toast with heaps of butter!).

It’s a Labor of Love

From hive to jar, a lot of effort goes into every single jar of Meltonby Honey. The next time you enjoy a spoonful of our honey, know that it’s been handled with care and attention at every stage. It’s more than just honey—it’s the result of dedication, hard work, and, of course, some bee stings along the way!

And now you know, there’s a lot more to that jar of honey than meets the eye!