Winter treatment (varroa) and feeding fondant / Tretiranje oksalnom i prehrana pogačom

Tretman varoe oksalnom kiselinom. Decembar 2014, kolega Sava Tadic.

Oxalic acid dribbling, varroa treatment, December of 2014, a friend and a master beekeper, Savo Tadic.

Dodavanje pogace, januar 2015. Feeding bees with fondant, January of 2015.


Prva uspela pogaca
1 kasicuca sirce
Kg secera
280ml vode


Sugar fondant – suitable for feeding to bees
What you’ll need:
1 large saucepan, 1 hand or electric mixer, 1 sugar/cooking thermometer (not essential, but it helps), shallow pans for setting
Ingredients (scaleable), eg,1 kg sugar to 280 ml water:
4 parts granulated sugar, 1 part water, 1 teaspoon white vinegar
• Pour sugar, water and vinegar into saucepan and bring to the boil stirring constantly.
• Cover and gently boil up for about 5 minutes.
• Remove lid and check temperature with cooking thermometer, continue to boil with lid off until temperature reaches 234F. If you haven’t got a thermometer, do the thread test*.
• Remove from heat and cool to 200F.
• Whip with mixer (preferably electric) until mixture begins to turn white and creamy with air bubbles. Don’t overwhip or fondant will go crumbly. (The bees don’t mind but you can’t tip it out of the setting pan.)
• Quickly pour into shallow setting pans and allow to cool undisturbed.
• To feed bees, place inverted pan on top of frames (or tip block of fondant out of pan if you can).
Place an empty super on top and insulate dead space with an old sack or similar. (I actually left the
space empty and the bees seemed quite happy. It was then very simple to “pop” the lid and see if they needed topping up with fondant.)
Note: Remember if you intend to store your fondant, keep it in a suitably cool and dry place.
Warning: Cooking and handling hot materials is potentially hazardous. Be careful of splashing or spilling hot mixtures. Hot sugar mix is very flammable. Cooking and setting hot mixtures should be kept out of the reach of children and pets.
* Thread test: the sugar mixture will form a fine thread if pressed together then pulled apart (230 – 238°F).
Hints for making sugar syrup: always measure the sugar and water exactly. 
Heat gently, do not allow to boil until the sugar is fully dissolved. 
Whilst heating, stir with a wooden spatula, scraping the bottom and corners of the saucepan. 
Brush the sides of the saucepan occasionally with a pastry brush dipped in warm water, to prevent a build up of crystals. 
Never stir the boiling liquid unless directed by the recipe. 
Ensure that the correct temperature is reached. 
If using a sugar thermometer, dip it in to hot water before tested the sugar, return it to the hot water after testing. 
When the correct heat is reached, remove the saucepan from the heat and place on a damp cloth, to prevent further cooking. Tests for Sugar Temperature
To water test, fill a small bowl with cold water, remove ½ teaspoon of sugar mixture from the saucepan and drop into water. 
Leave for one minute, then test using thumb and forefinger.