Dear Alden,
 
Your original post said the frames were 95% capped and I did not think I had
anything relevant to offer apart from the observations that honeys do vary
considerably in "runniness" depending on time of year and nectar source.
 
However you add that you did shake out "very thin honey" from sides of
frames that were uncapped.  On this basis I think it probably that you have
added in enough unripe nectar to bring the moisture content too high for safety.
 
The ABC and XYZ states that where the honey is at risk of fermentation
occurring, heating to 160 degrees Fahrenheit will kill the yeasts that feed
the fermentation process and the honey will then remain in a stable
condition with no further danger of fermentation occurring.  I heat my honey
prior to filtering and packing by placing the plastic buckets in a water
bath and heating slowly, measuring the honey temperature with a thermometer.
 
Having done this the honey should store satisfactorily at room temperature
and could be blended with later extractions if the "thinness" detracts from
ease of consumption.
 
Betty McAdam
HOG BAY APIARY
Penneshaw, Kangaroo Island
j.h. & e. mcadam<[log in to unmask]
http://kigateway.eastend.com.au/hogbay/hogbay1.htm