Sally, my understanding is that there are several issues that will determine if harvesting now is the best option.
If the honey should ferment, it is no longer good for human consumption. The point at which it could ferment is determined by moisture content, native fungal spore count within the honey and storage conditions. There are several nice papers available on the internet that go into this in significant depth.
If you will be using it yourself, no problem. Just refrigerate any that will not be used in a few months. If you will be selling it, knowing the moisture content is very necessary. If you get it below 18.6% water, fermentation is unlikely and more casual storage of the product would be possible.
I was in Palawan a few days ago. A local shop had local honey produced by Apis Cerana, however it had obvious sign of fermentation. Otherwise I would have liked to have tried it.
This year I extracted some that were 50% capped. Nothing came out when I gave them a good shake, so I extracted them. They were mixed with some that were 80 to 90% so that helped. No problems with fermenting yet. The ones you have will be fine.
I have had honey that was fermented. In fact I purposely added water so it would ferment. If you have a lot that is a little watery then you can make mead out of it. For honey that I use as honey I put it in glass canning jars and it keeps very well. I do tend to wait until they are mostly capped as a little more time on the hive does not cost me anything.
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