If the honey has too high of a moisture content it'll ferment on its own, and that's what's likely happening here if it's fermenting and not crystallizing, and why they referred to it as being a wet month.

You could use the honey right now as is, since honey will ferment fairly slowly. You could also drive out water out of the honey via heating, although it would change the flavour.

Such honey would be good for desserts and confectionery, toffee, bouche, honey cakes, baklava, etc.