Monday, March 14, 2011

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2011

the bee season has already begun for a while and even with her diary again.
was not working in the warehouse of tools to clean, to build hive, comb foundations to put on me to keep away from the keyboard.
winter was a more devoted to honey bees. to face a winter of tasting the best course in the second level in sensory analysis of honey .
course name, but three days of tests done. for now I can only say that went well, but the final results will only come in the coming weeks.
in beehive, with winter not too rigid and, above all due to varroa which gave a year's respite to many beekeepers (Myself included), it was fine.
4 families and 4 families wintered wintering. n plain!
the only time there was apprehension in the days of bora at 180. a burst has uncovered the first row of the hive and the bees have had poor working overtime all night to keep the temperature. the large family born to keep warm all 3 frames of brood. Do not count, but bees can always surprise me.
now you just have to prepare, and prepare families for the most productive season and hope for the mercy of the weather.

Wednesday, March 9, 2011

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Course sensory analysis



Hello

now is a great day for beekeeping Padua.
A group of eight members of the APA Pad has in fact ended today March 9, at the CRA-API in Bologna, the cycle of three courses in sensory analysis of honey, and tests these days starts to carry out the opportunity to enter in the register of assessors of honey.
The recognition is very popular and has all the tools to learn how to taste, and then evaluate the honey produced by our bees.
So, good job!

I am attaching the photo with his friend Sergio


Sunday, February 27, 2011

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Focaccia Bari serum of kefir

view of the cake before baking Bari
Focaccia Bari cooked whole
Details of the cake which shows the excellent natural fermentation took place with only whey kefir and no other type of yeast.