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General Beekeeping / Re: Discovering the Secrets of Honey with DNA Testing
« Last post by iddee on December 01, 2024, 02:56:46 pm »Interesting. Thanks for posting.
Recent Posts
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General Beekeeping / Discovering the Secrets of Honey with DNA Testing
« Last post by MalteseHoneyBee on December 01, 2024, 12:42:08 pm »Honey, a natural treasure cherished worldwide, faces an increasing problem: fraud. Counterfeiters mix genuine honey with syrups or other substances, making it challenging for consumers and even experts to identify authentic honey. However, thanks to groundbreaking technology developed by the Estonian research company Celvia, a new solution is transforming the honey industry.
The Honey Metagenomic DNA Analysis (MDA) test uses advanced DNA technology to uncover everything about honey’s origins, composition, and quality. It’s a game-changer not just for beekeepers but for consumers, exporters, and anyone who values genuine, high-quality honey.
https://maltesehoneybee.org/2024/12/01/discovering-the-secrets-of-honey-with-dna-testing/
The Honey Metagenomic DNA Analysis (MDA) test uses advanced DNA technology to uncover everything about honey’s origins, composition, and quality. It’s a game-changer not just for beekeepers but for consumers, exporters, and anyone who values genuine, high-quality honey.
https://maltesehoneybee.org/2024/12/01/discovering-the-secrets-of-honey-with-dna-testing/
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Recipes Using Honey / Soft Honey Vanilla Caramels
« Last post by Bakersdozen on December 01, 2024, 11:32:45 am »I had the exact amount of heavy cream leftover from Thanksgiving so I thought I would try these caramels. They were good! The cooking time took a little longer for me than the recipe stated but I would rather it take longer than scorch. I think the author is from the UK or Australia.
When cooled down, I cut the candy in 10x4 pieces. That seemed to be the perfect size for eating. Pour the candy into a lined bread pan or loaf pan.
I apologize that the recipe is in metric. I got out my electronic scale rather than convert the recipe.
Soft Honey Vanilla Caramels
200 g white sugar
125 g unsalted butter, cubed
125 ml heavy cream
50 ml runny honey
1 tsp vanilla extract
pinch of sea salt
PREPARE: Lightly oil a loaf pan, then line with baking paper.
COMBINE THE INGREDIENTS: In a deep, heavy-based saucepan combine all ingredients with 50ml of water. Heat gently, stirring occasionally until the sugar has dissolved. Try not to splash the sugar up the sides of the pan, as this can cause crystallisation in the finished caramel.
BRING TO THE BOIL: When the sugar has dissolved, turn the heat up and boil the mixture until it reaches 121°C / 250°F on a sugar or digital thermometer. This takes roughly 8 minutes on my stove. Don’t walk away or leave the caramel at this stage, the mixture can increase in temperature very quickly.
POUR THE CARAMEL: Carefully pour the hot caramel into the prepared loaf pan, then allow to set in a cool place for 2-3 hours. When the caramel is firm enough to handle, lift it out of the loaf pan using the baking paper, then use a sharp knife to cut into the desired size. If the knife is sticking to the caramels / toffees, oil it with a little neutral oil like sunflower.
WRAP: Wrap the caramels in cellophane or baking paper and store in an airtight container.
I sprayed my loaf pan with cooking spray. This makes it easy to lift out the baking paper with your candy in one beautiful piece.
As this candy cools down the "stick to your teeth" texture turns to a creamy melt in your mouth texture.
When cooled down, I cut the candy in 10x4 pieces. That seemed to be the perfect size for eating. Pour the candy into a lined bread pan or loaf pan.
I apologize that the recipe is in metric. I got out my electronic scale rather than convert the recipe.
Soft Honey Vanilla Caramels
200 g white sugar
125 g unsalted butter, cubed
125 ml heavy cream
50 ml runny honey
1 tsp vanilla extract
pinch of sea salt
PREPARE: Lightly oil a loaf pan, then line with baking paper.
COMBINE THE INGREDIENTS: In a deep, heavy-based saucepan combine all ingredients with 50ml of water. Heat gently, stirring occasionally until the sugar has dissolved. Try not to splash the sugar up the sides of the pan, as this can cause crystallisation in the finished caramel.
BRING TO THE BOIL: When the sugar has dissolved, turn the heat up and boil the mixture until it reaches 121°C / 250°F on a sugar or digital thermometer. This takes roughly 8 minutes on my stove. Don’t walk away or leave the caramel at this stage, the mixture can increase in temperature very quickly.
POUR THE CARAMEL: Carefully pour the hot caramel into the prepared loaf pan, then allow to set in a cool place for 2-3 hours. When the caramel is firm enough to handle, lift it out of the loaf pan using the baking paper, then use a sharp knife to cut into the desired size. If the knife is sticking to the caramels / toffees, oil it with a little neutral oil like sunflower.
WRAP: Wrap the caramels in cellophane or baking paper and store in an airtight container.
I sprayed my loaf pan with cooking spray. This makes it easy to lift out the baking paper with your candy in one beautiful piece.
As this candy cools down the "stick to your teeth" texture turns to a creamy melt in your mouth texture.
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Pests and Diseases / Re: Which would you prefer
« Last post by tedh on November 17, 2024, 06:10:03 pm »I've ordered the instantvap18. I'll try to update with my findings. Thanks again, Ted
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Pests and Diseases / Re: New Hornet Threat: Southern Giant Hornet Arrives in Europe
« Last post by The15thMember on November 17, 2024, 11:15:41 am »The murder hornet strikes again! 
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Pests and Diseases / New Hornet Threat: Southern Giant Hornet Arrives in Europe
« Last post by MalteseHoneyBee on November 16, 2024, 01:33:46 pm »The Southern Giant Hornet (Vespa soror) is a large, aggressive hornet species that is native to Southeast Asia. In its home range, this hornet is a significant predator of various invertebrates and small vertebrates, including butterflies, grasshoppers, geckos, and other wasps. It also targets honey bee colonies. These hornets have been observed attacking hives of the Asian honey bee ( Apis cerana), and this aggressive behaviour is likely to extend to European honey bees. The hornets’ predatory nature and ability to destroy beehives could be devastating for local apiculture and agricultural pollination.
https://maltesehoneybee.org/2024/11/11/new-hornet-threat-southern-giant-hornet-arrives-in-europe/
https://maltesehoneybee.org/2024/11/11/new-hornet-threat-southern-giant-hornet-arrives-in-europe/
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great to hear from you! we look forward to what you have to say in the future 
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Pests and Diseases / Re: Which would you prefer
« Last post by Bakersdozen on November 15, 2024, 10:45:23 am »Both vaporizers sell for the same price, so that's not a factor. I would lean towards the InstantVap too. It seems the more research that goes on the higher the dosage ceiling gets. I understand Randy Oliver is using dosages that exceed the recommendations, but I couldn't find it on his website. (It's a little hard to navigate.) The plunger style with varying amounts of OA would make it easier to treat nucs, small swarms, etc.
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General Beekeeping / Re: Sugar Bricks, or Cakes For Winter Feeding
« Last post by Bakersdozen on November 15, 2024, 10:38:52 am »I emailed Dr. Peck for clarification. I probably should have done that prior to posting. 
This is copied and pasted from his response to my question about adding acid to sugar bricks.
"Acid in a sugar brick, because there is no water in the mix, does not allow HMF to form from fructose (and doesn't even allow the acid to invert the sugar from sucrose to fructose, which also requires it to be floating suspended in water.) It is probably unnecessary, but there is no reason to believe that the acidified bricks will harm the bees. The smell of the vinegar may even help them find the bricks in the hive."
This is copied and pasted from his response to my question about adding acid to sugar bricks.
"Acid in a sugar brick, because there is no water in the mix, does not allow HMF to form from fructose (and doesn't even allow the acid to invert the sugar from sucrose to fructose, which also requires it to be floating suspended in water.) It is probably unnecessary, but there is no reason to believe that the acidified bricks will harm the bees. The smell of the vinegar may even help them find the bricks in the hive."
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Pests and Diseases / Re: Which would you prefer
« Last post by tedh on November 14, 2024, 01:28:30 pm »Thank you! I'm leaning towards the instantvap, but Josh is pushing for the provap. It seems the instantvaps mechanism is easier to vary the dosage of OA. Glad to hear itll do 10 hives on a charged battery. Thanks again, Bakersdozen! Ted