Citric acid

[Olivia9801]

Do any of you use citric acid in your bee syrup?

 

[Erichalfbee]

I personally don't because I use Invert but I know a commercial farmer who does

 

[Finman]

There are research level papers about bee nutrition. For example in Australia.
No labs recommends to use citric acid in sugar syrup.

Individual beekeepers may get what ever into their mind, but it proves nothing.

 

[robmort]

Use a shot of vinegar (acetic acid) to stop it going mouldy.

 

[Buzby]

Vinegar or citric acid to invert it and Thymol dissolved in isopropyl alcohol to prevent fermentation.
http://www.dave-cushman.net/bee/thymolisedsyrup.html

 

[JamezF]

Depending on how the syrup is being made, I think I'd want to be sure that HMF levels weren't being significantly raised. It may not be an issue at all, but as far as I'm aware combining heat, sugar in solution and acid is how HMF is formed.

James

 

[Finman]

Vinegar or citric acid to invert it and Thymol dissolved in isopropyl alcohol to prevent fermentation.
http://www.dave-cushman.net/bee/thymolisedsyrup.html

Every animal has enzyme system, which split sucrose to glucose and fructose, before sugar goes into blood circulation.
Bees do not need any inverting.

It is unnecessary jop to put vinegar or acid into the syrup. It is pure black magic .

When syrup has over 50% sugar, it does not ferment. If you let the feeding box hang over the hive too long, it takes condensation water and juice takes black mold. Brush the feeder then.


Yeah... I heard the inverting procedure 60 years ago from a 75 years old beekeeper. The man has been worked in a candy factory.

 

[Finman]

Vinegar or citric acid to invert it and Thymol dissolved in isopropyl alcohol to prevent fermentation.
http://www.dave-cushman.net/bee/thymolisedsyrup.html

During my 60 years I have never used thymol, vinegar or citric acid in my feeding syrup. There are reasons, why the syrup becomes mouldy, and try to avoid those reasons.