ipoobah

Found in riverbank of the Kokosing river, Ohio, 2026. Bottles found with it dated from 1870s to 1960’s, glass, earthenware and bisque porcelain. I feel it may be part of an apothecary stopper. I has a clearly defined mold seam. I cannot find any pictures that look like it.

Because Jalapeños spice levels have become unpredictable, commercial factories are now using jalapeños just for flavor profile in foods, and controlling the spice level consistently with capsaicin oil. A few drops of capsaicin oil into honey would not be the same as introducing water from any type of fresh pepper to the honey therefore, because a oil is added, the honey should remain stable without the need for pasteurization, correct? I have had some grocery store hot honeys that are damn tasty, but they have been pasteurized. I'm trying to figure out how to get around the heat from pasteurizing, still end up with a stable product, and not just add dried spices because of the slight bitter

Heating sugar causes HMF. I think HMF begins at 113℉. My hot water comes out of the tap at about 135℉. This is what I use to make 1:1 and 2:1. I make Fondant (confectionary fondant to feed my bees) by heating water, glucose syrup, and granulated sugar to 236℉ (softball stage). Same for Candy Boards. Should I not be doing this? Am I harming My bees? Maybe not just outright killing them, but possibly weakening them or harming brood? Should I be using cold water for 1:1 and 2:1 and using an enzyme to make fondant? Hoping someone can share some scientific knowledge on this for me.

To keep the mods happy: Beekeeper 6 Years. I have <50 colonies, United States: Zone 4 - SE Ohio; Appalachian Foot

I can't find who makes/manufactures it, only who sells it. I can't find any science of it working or not. Only the raving reviews of those selling it. I have never seen them on commercial hives. If they are so great why are the commercial beeks not using them? Ive seen some individual reviews that say they work 100%, but Im skeptical.