Selling honey: gear for sideline beekeepers

The extraction-to-market chain

1. 1
   Uncap

   A heated knife (GLOGLOW 110V, Fdit) speeds up a large harvest; an uncapping tray with slats (Zonon) catches the cappings. See best uncapping knives.

2. 2
   Extract

   Four- to eight-frame electric extractors (VIVO BEE-V004E, VEVOR 4/8) save time once you run several supers. See best electric extractors and VEVOR vs Goodland.

3. 3
   Strain and settle

   A double sieve over a 5-gallon bucket with a honey gate, then a day or two to let air rise. See honey strainers and bottling buckets.

4. 4
   Check moisture

   A refractometer (12–27% moisture scale on triple-scale models) confirms honey is dry enough to store without fermenting. See honey moisture.

5. 5
   Bottle and label

   Jars sized by honey weight, a compliant label and a tamper seal. See best honey jars and bottling and selling.

Labels, licenses and markets

The FDA guidance on labeling honey says pure honey is named “honey”, optionally with its floral source, and blends with other sweeteners cannot be called pure honey. Licensing, cottage food exemptions and sales limits are set by each state, and they differ widely, so check your state department of agriculture before your first market. Our guides on US honey labeling rules, laws by state and selling at farmers markets go step by step.

Mistakes to avoid

• Taking honey the bees need for winter. Leave stores first, sell the surplus.
• Skipping a moisture check on a humid harvest.
• Mixing honey from frames that held treatments. Follow each varroa product's label on supers; see bee health.
• Buying jars before you know your harvest. Start with a case, then scale.
• Labeling by fluid ounces instead of net weight.
• Pricing from guesswork. Add up jars, labels, treatments and your time per pound before you set a price; the Oklahoma State beekeeping break-even fact sheet shows the method.

Selling candles and wax too? See wax and candles and the honey harvest category for every extraction tool.