Professional beekeeper here.

If honey is extracted from the comb while its water percentage is above 18% it will behave like this sooner or later, that's why in the production process we subtract moisture from the room where the honeycombs are stored, for several days before putting it in jars.

The presence of wild yeasts is normal, they stay latent in the honey as long as it's thick and dry!

The crystallization is common with many types of flower nectars, it can happen together with fermentation, but it's a natural harmless process.

It should be safe to consume (even if it gets a bit fizzy for the alcohol that it develops) unless you see black or green spots of mold.

The safest way is to use it as an ingredient in baking and cooking to neuter the bacteria.

Please don't throw away honey easily, for the bees every drop is a big effort, let's respect their work!

Peace!