Thanks for all advises.
My honey production is not much, about 30kgs each harvest. So I just chilled them and sold. So far they do not complaint about the quality because I explained to them on the environment constrain. Even the honey is fermented before finishing consume, they still dont make noise.
My customers are also smart. If I say I can make honey to ferment slower by pasturising, but this will kill the active ingredient, they would definately say: no problem, I prefer the raw one! :lol: