Subject: | |
From: | |
Reply To: | |
Date: | Fri, 7 Jun 1996 16:48:33 -0400 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
At 04:26 PM 6/3/96 -0500, Allen wrote:
>At one point, many years ago, recommendations were that a small
>amount of tartaric acid be added to sugar syrup to invert the
>sucrose.
>
>Articles I have read indicates that this practice tends to cause
>dysentary and is no longer recommended. Moreover, acid processed
>syrups are known to cause bee mortality.
>
Fascinating.
The book that I used to get me started; "Practical Beekeeping"
Garden Way Publishing, Copyright 1977; specifies tartaric acid
to be used to retard crystallization. I could never find
'tartaric acid' and always wondered if 'cream of tartar' as
found in the kitchen was the same stuff. Never had the courage
to try it. Sounds like I should be glad I didn't.
I have a friend and fellow 'keeper who has an Armenian
gentleman as his mentor. This guy squeezes 1 lemon
into their sugar syrup batch. sorry I don't know what a 'batch' is
in volume. This sounds like it would do the same as the vinegar
mentioned elsewhere in this thread.
Allen, thanks much for your advise on starting commercially.
Tim Peters, Kirby VT
[log in to unmask]
KirBee Apiary, Bear Bait Honey
I rather be flying!
|
|
|