Thanks Fred. Great interview. Very good information. I was in SW Ireland in July. Stunning place. Temperature never got above 65. Beautifully landscaped homes.
Thoroughly enjoyable interview. Wonderful information on a variety of topics. I've been using Hive Alive products since I started beekeeping 3 years ago (on your recommendation) and couldn't be more satisfied with their performance. I'm a retired clinical laboratory scientist and appreciate the scientific approach in all things Honeybee. :)
Fab interview , can’t beat hive alive fondant bees love it , also a fabulous Q&A as well I forgot to comment on that 😀, have a great rest of the weekend and week ,
Thank you, it's something I've wanted to work out for a long time. I recommended dry sugar for years, but am rethinking that now. I'm glad we have so many options these days.
Me too :) I'm not a fan of making heavy syrup in a blink. Having a few packs at the ready could make a big difference when we come across a colony that could really use a boost.
Facinating interview,im trying to learn more about seeding creamed honey,and about crystalizing process ,and differences of sucrose, glucose/fructose,and what invertase is
Invertase is the enzyme that bees use to invert the sugar... sucrose is what they bring in, fructose and glucose is what you'll find in finished honey. Imagine bees are like tiny chefs preparing honey, their main ingredient being nectar, a sugary liquid from flowers. But nectar isn't quite perfect for long-term storage. That's where invertase comes in, a special tool bees make themselves. Invertase is like a tiny pair of scissors that bees use to cut up a sugar called sucrose (table sugar) found in nectar. Sucrose is made of two simpler sugars stuck together: glucose and fructose. Here's what happens: Bees collect nectar: The nectar has lots of sucrose, but bees can't use it directly. Adding invertase: As bees pass the nectar around, they mix in invertase. Cutting the sugar: Invertase acts like scissors, snipping the sucrose into its two parts, glucose and fructose. These simpler sugars, glucose and fructose, are better for bees because: Easier to digest: They are a more readily available energy source for the bees. Preserves honey: Honey with less sucrose stores better and lasts longer. So, invertase is a bee-made tool that helps turn nectar into a tastier and more energy-packed food source. I hope that helps, and thanks for being a long time viewer. :)
Another insightful video! Thanks for sharing… I have been using fondant and syrup for a couple of years now… haven’t ventured into using pollen patties yet, maybe this year when we start hitting our dearth…. Outside of the convince factor, I will most likely just stick with making the syrup myself with hivealive
You can certainly do that. Those packets are convenient, but if someone needs a lot of it, mixing your own isn't that difficult. I don't usually mix it into a 2:1 mix though, that's a lot of sugar. I use a light syrup. The packets are at the 2:1 heavy syrup level.
I liked the higher brough side of the first half, even though likely 2/3rds of it was over my head, I think that's important for people to be able to admit to themselves, always strive to learn more. And your pointed questions were great and right on line. I didn't know about the temperature difference when converting sugars. I would never use HFCS, would that change if only using granular cane or beet sugars? Not counting the additive temp requirements, don't think I have ever heard anything on that before. I liked the SS conversation; I worked in the food producing industry for over 30 years and was surprised by how many young and old engineers didn't understand the difference at first. Even had an argument with a few of them, made me wonder what the state of college graduates was at the time. I was in purchasing at the time but had learned my stuff and saved I don't know how money I saved questioning their PO's, even though I was under their pay grade. Having to contact their Boss made me hated by several when they first started out, I took my job seriously, my time in the Corps was ingrained in me. I'm glad I never lost that, I could say more but, I've already said too much. Great episode, you had the right finesse on your questions.
Thank you, Tommy :) To avoid producing HMF, many opt not to heat their fondant at all. I believe the Hive Alive fondant patties are produced with very low heat. It's the temperature as well as the time at that temperature that can make it all go sideways.
You can't leave that fondant on in the south and forget about it. Hive beetles will put eggs all in it and your hives will get slimed out in the spring. Had one full of maggots in April. Have to pull off end of March. Hive beetles can overwinterer in south due to short winters.
The beetles are so bad in my area of southern Georgia , that I have to add small pieces of fondant at a time so that they can eat it up completely in a day or two !
Wow, that's really a challenge. I often forget about those small hive beetles. I knew they get into winter patties and pollen patties, but if they also go after the fondant packs... that stinks!
Tried a few bananas ,well see how they consume them,sugar prices are high,combined some nucs that didnt get queenright,saw a small queen,very small abdomen,ill keep a eye on that nuc,clover made a third comeback,and cooled off some ,w rain
I'm strongly pessemestic regarding putting bananas in a hive. If the bees have nothing else at all to ingest, ok, maybe... but there are many other resources I'd use prior to putting something like bananas inside a hive that the bees are forced to contend with.
@@FrederickDunn this was just a test,I had about 5 or 6 I placed, but I understand theres little to none solid science about it,as far as I know,as always I comment here trusting in your feedback on trends
@FrederickDunn I did see that Dara mentioned the new EZ Syrup was a 2:1 ratio Feed, - a really good Fall Feeding. I like that I can put it right on top of the frames (normally I use an InFrameFeeder in my deep brood box) -This will be easier. 🎉 The one Question left unanswered was …since these are “fixed 2 pound packages” - I run 8 Frame hives… I’m wondering how big these will be on top of my frames? Fred, I’ll see you at the Expo in January 😊
I like ambrosia fondant it’s from Europe but they only sell it in big slaps that you have to cut down or it won’t fit under the inner cover I like the little packets hive alive makes there’s in
I've used Hive Alive products for years, noticeable effects. I'm a little disappointed to find out the shelf life of patty and it should be frozen. I keep mine in refrigerator. That info should be front and center on the product. Many of us stock up from shows (EXPO) and plan for the year. When it comes to Trop, it's not a question of if but when. Varroa destructor took 18 months to spread across the country and then we started to deal with it. Everyone needs to see the latest video from Ramsey, it shows the meaning of "Varroa on steroids" and the current breeding program won't address this mite. Confirmed with those running the program. Have an experiment for you! I'll be running it this spring, should be interesting. Fact or debunk. Will talk to you at EXPO. Have you read Oliver's article in ABJ? That will be an interesting video.
I look forward to seeing you there! Yes, shelf life is important and how to properly store everything should be on the label. The pollen patties need to be used as soon as possible for the best results. I've never really hit a hard dearth here, so they are just a "nice to have" for me.
@@FrederickDunn I put sugar on one year then I did some math and it cost me almost 4 buxs for 2kg bag of sugar and it cost 6 buxs for a packet of fondant the hive alive ones are 6 so but the time I make a mess making them Pattie’s I might as well go get the hive alive
@@aaronparis4714 My problem is also that I just plain run out of time. I'm often running around and trying to do something last minute. Having something on the shelf ready to go is a big bonus for me :) Thanks for doing the math on that!
Love this company! 5th season first 2 winters were a total loss. 3rd and 4th season 100% through winter. And I 100% give the credit to the fondant patty until it doesn't work. Joke.
Thanks Fred. Great interview. Very good information. I was in SW Ireland in July. Stunning place. Temperature never got above 65. Beautifully landscaped homes.
Wow, sounds like you had a great trip! Thanks for sharing.
Thoroughly enjoyable interview. Wonderful information on a variety of topics. I've been using Hive Alive products since I started beekeeping 3 years ago (on your recommendation) and couldn't be more satisfied with their performance. I'm a retired clinical laboratory scientist and appreciate the scientific approach in all things Honeybee. :)
Wow, given your background, that's a wonderful endorsement. Thank you so much for sharing :)
Thanks Fred, great interview!!
You're welcome, thanks for watching and taking a moment to comment as always :)
Great product 👌 Thanks for the video
You're very welcome :) Thanks for watching and commenting :)
Fab interview , can’t beat hive alive fondant bees love it , also a fabulous Q&A as well I forgot to comment on that 😀, have a great rest of the weekend and week ,
Hi Darren, I'm so glad you also enjoy that fondant. It's such a simple way to add insurance to your wintering hives :)
Great vdo so happy you do this fred
Thank you so much, Peter! :)
Great info re sugar vs fondant. Thank you Fred.
Thank you, it's something I've wanted to work out for a long time. I recommended dry sugar for years, but am rethinking that now. I'm glad we have so many options these days.
Great interview, Fred.
Thank you so much.
I'm excited about this new product
Me too :) I'm not a fan of making heavy syrup in a blink. Having a few packs at the ready could make a big difference when we come across a colony that could really use a boost.
Love all your videos but the interviews are especially informative!
Thank you very much! I really enjoy doing these myself :)
Facinating interview,im trying to learn more about seeding creamed honey,and about crystalizing process ,and differences of sucrose, glucose/fructose,and what invertase is
Invertase is the enzyme that bees use to invert the sugar... sucrose is what they bring in, fructose and glucose is what you'll find in finished honey.
Imagine bees are like tiny chefs preparing honey, their main ingredient being nectar, a sugary liquid from flowers. But nectar isn't quite perfect for long-term storage. That's where invertase comes in, a special tool bees make themselves.
Invertase is like a tiny pair of scissors that bees use to cut up a sugar called sucrose (table sugar) found in nectar. Sucrose is made of two simpler sugars stuck together: glucose and fructose. Here's what happens:
Bees collect nectar: The nectar has lots of sucrose, but bees can't use it directly.
Adding invertase: As bees pass the nectar around, they mix in invertase.
Cutting the sugar: Invertase acts like scissors, snipping the sucrose into its two parts, glucose and fructose.
These simpler sugars, glucose and fructose, are better for bees because:
Easier to digest: They are a more readily available energy source for the bees.
Preserves honey: Honey with less sucrose stores better and lasts longer.
So, invertase is a bee-made tool that helps turn nectar into a tastier and more energy-packed food source.
I hope that helps, and thanks for being a long time viewer. :)
@@sonofthunder. That would be great! Hope to see you there :)
Great information thanks I do use hive alive in my sugar water great product
Another insightful video! Thanks for sharing… I have been using fondant and syrup for a couple of years now… haven’t ventured into using pollen patties yet, maybe this year when we start hitting our dearth…. Outside of the convince factor, I will most likely just stick with making the syrup myself with hivealive
You can certainly do that. Those packets are convenient, but if someone needs a lot of it, mixing your own isn't that difficult. I don't usually mix it into a 2:1 mix though, that's a lot of sugar. I use a light syrup. The packets are at the 2:1 heavy syrup level.
10 secs in, loving the macro
Thank you so much. :)
I liked the higher brough side of the first half, even though likely 2/3rds of it was over my head, I think that's important for people to be able to admit to themselves, always strive to learn more. And your pointed questions were great and right on line. I didn't know about the temperature difference when converting sugars. I would never use HFCS, would that change if only using granular cane or beet sugars? Not counting the additive temp requirements, don't think I have ever heard anything on that before. I liked the SS conversation; I worked in the food producing industry for over 30 years and was surprised by how many young and old engineers didn't understand the difference at first. Even had an argument with a few of them, made me wonder what the state of college graduates was at the time. I was in purchasing at the time but had learned my stuff and saved I don't know how money I saved questioning their PO's, even though I was under their pay grade. Having to contact their Boss made me hated by several when they first started out, I took my job seriously, my time in the Corps was ingrained in me. I'm glad I never lost that, I could say more but, I've already said too much. Great episode, you had the right finesse on your questions.
Thank you, Tommy :) To avoid producing HMF, many opt not to heat their fondant at all. I believe the Hive Alive fondant patties are produced with very low heat. It's the temperature as well as the time at that temperature that can make it all go sideways.
I’m glade you shared that I would not know about the tongue issue
It really took me quite a while to understand what that was all about.
I've always just splashed a little bleach in my syrup but you created a sale today. I'll try the hive alive.
You're going to be impressed :)
I’m glade we don’t have dearth’s like you guys my flow starts may and its stops mid September
You can't leave that fondant on in the south and forget about it. Hive beetles will put eggs all in it and your hives will get slimed out in the spring. Had one full of maggots in April. Have to pull off end of March. Hive beetles can overwinterer in south due to short winters.
The beetles are so bad in my area of southern Georgia , that I have to add small pieces of fondant at a time so that they can eat it up completely in a day or two !
Wow, that's really a challenge. I often forget about those small hive beetles. I knew they get into winter patties and pollen patties, but if they also go after the fondant packs... that stinks!
Tried a few bananas ,well see how they consume them,sugar prices are high,combined some nucs that didnt get queenright,saw a small queen,very small abdomen,ill keep a eye on that nuc,clover made a third comeback,and cooled off some ,w rain
I'm strongly pessemestic regarding putting bananas in a hive. If the bees have nothing else at all to ingest, ok, maybe... but there are many other resources I'd use prior to putting something like bananas inside a hive that the bees are forced to contend with.
@@FrederickDunn this was just a test,I had about 5 or 6 I placed, but I understand theres little to none solid science about it,as far as I know,as always I comment here trusting in your feedback on trends
Results in my apiary was more bees and active queens early in the spring.
@FrederickDunn I did see that Dara mentioned the new EZ Syrup was a 2:1 ratio Feed, - a really good Fall Feeding.
I like that I can put it right on top of the frames (normally I use an InFrameFeeder in my deep brood box) -This will be easier. 🎉
The one Question left unanswered was …since these are “fixed 2 pound packages” - I run 8 Frame hives… I’m wondering how big these will be on top of my frames?
Fred, I’ll see you at the Expo in January 😊
Hi Lynne, I think they will fit 8 or 10 frame boxes if they are the same size as the fondant packets. I'll check in to that and get the answer.
I like ambrosia fondant it’s from Europe but they only sell it in big slaps that you have to cut down or it won’t fit under the inner cover I like the little packets hive alive makes there’s in
Interesting, thanks for sharing :)
I've used Hive Alive products for years, noticeable effects. I'm a little disappointed to find out the shelf life of patty and it should be frozen. I keep mine in refrigerator. That info should be front and center on the product. Many of us stock up from shows (EXPO) and plan for the year.
When it comes to Trop, it's not a question of if but when. Varroa destructor took 18 months to spread across the country and then we started to deal with it. Everyone needs to see the latest video from Ramsey, it shows the meaning of "Varroa on steroids" and the current breeding program won't address this mite. Confirmed with those running the program.
Have an experiment for you! I'll be running it this spring, should be interesting. Fact or debunk. Will talk to you at EXPO. Have you read Oliver's article in ABJ? That will be an interesting video.
I look forward to seeing you there! Yes, shelf life is important and how to properly store everything should be on the label. The pollen patties need to be used as soon as possible for the best results. I've never really hit a hard dearth here, so they are just a "nice to have" for me.
Have you ever used ambrosia ?
Nope.
@@FrederickDunn it’s big in Europe the bee store I deal with they are from Europe and what got me into the poly hives 😅
It cost just as much to make sugar blocks then to just use fondant
I won't be putting sugar blocks on any of my hives, I used to put dry sugar on and have even stopped doing that.
@@FrederickDunn I put sugar on one year then I did some math and it cost me almost 4 buxs for 2kg bag of sugar and it cost 6 buxs for a packet of fondant the hive alive ones are 6 so but the time I make a mess making them Pattie’s I might as well go get the hive alive
@@aaronparis4714 My problem is also that I just plain run out of time. I'm often running around and trying to do something last minute. Having something on the shelf ready to go is a big bonus for me :) Thanks for doing the math on that!
Love this company! 5th season first 2 winters were a total loss. 3rd and 4th season 100% through winter. And I 100% give the credit to the fondant patty until it doesn't work. Joke.
It's definitely a great feeling to know it's in there when that cluster arrives under the inner cover in late winter. :) Thanks for sharing, Anthony!