When you cook sugar or add an acid such as vinegar or cream of tartar, you break the molecular bonds that hold sucrose together and end up with the two simple sugars. It’s the fructose portion that causes the problem. When fructose is heated it produces hydroxymethylfurfural (HMF), which is toxic to bees.
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Read MoreYou can try putting honey directly in a pail feeder, but I find it tends to crystallize in the holes after a few days.
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Read MoreBeekeepers add vinegar to fondant recipes under the mistaken idea that you need to invert the sucrose for the bees. This is not true. Most nectar is mainly sucrose, but the instant the bees ingest it, their saliva breaks it down into glucose and fructose.
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