BEE-L Archives

Informed Discussion of Beekeeping Issues and Bee Biology

BEE-L@COMMUNITY.LSOFT.COM

Options: Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Reply To:
Informed Discussion of Beekeeping Issues and Bee Biology <[log in to unmask]>
Date:
Fri, 17 Oct 2003 18:41:47 -0400
Content-Type:
text/plain
Parts/Attachments:
text/plain (25 lines)
Old timers used to make copious quantities of home-made vinegar, usually
from apple cider (probably made from the stuff they couldn't drink fast
enough before spoilage :-) ).  As such, I would suspect that it's not that
inherently dangerous.  Same holds true for sauerkraut, although if you've
ever made it yourself, you wonder how the hell anyone had the courage to eat
it the first time.

I'm sure there are simple, observable, detectable criteria that indicate
safe vinegar, as opposed to the bad stuff (research?).  Off colors, odors,
or flavors are usually a good indicator that something is amiss.  As to
botulism, I was under the impression that it is primarily an anaerobic
critter, not prone to showing up in open fermented fluids (like wine, beer,
vinegar, etc.)  but rather canned goods not properly prepared.  Don't know
about vinegar from specifically from honey, but it seems that it should
work.

Worst case, feed it the dog first.


Todd.

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
-- Visit www.honeybeeworld.com/BEE-L for rules, FAQ and  other info ---
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

ATOM RSS1 RSS2