The next stage is priming. We will take a small amount (several kilos) of fresh honey and mix a primer with it (ie a jar of last year's honey which we already processed). This initialises the crystallization process. The primers need to be stored in a cool place so we are going to use the root cellar for this. The root cellar is, in my opinion, a bit damp but the temperature is perfect and everywhere else is way too warm at the moment. We will keep lids on the primers anyway. The primers need to be stirred gently for several days and the honey will thicken. Then they can be added to the rest of the honey, and finally they will be potted up.
So, as P is back at work I am in charge of priming. Urgh, because I hate going into the root cellar, it is dark, damp and creepy.
We are also going to sell some of the honey as fresh "runny" honey. Finnish people use a lot of "runny" honey in cooking (and in tea) so we won't be priming/crystallizing the whole of this year's yield. The runny honey will be sold in glass jars with our own labels. The regular "creamy" honey will be in both 450g plastic pots and smaller glass jars.
Oh, and we also need to do a big clear up, clean all the equipment etc. and order labels for the honey pots.