Association News

Important Notice

There will be no MEBA March meeting held due to the state mandated closure of schools, the Commonwealth of Virginia’s state of emergency, and the national state of emergency in response to the COVID 19 pandemic.
We will try to reschedule our March speaker, George Wilson, at another time. He was scheduled to speak about “How to prepare Honey for a Show.”

MEBA 2020 Meeting Schedule

MEBA meets 6:30-8:30 pm on the fourth Thursday night each month, January through October.  The November meeting is on the third Thursday, and there is no meeting in December.  All meetings are held in  Carroll Hall room 118 Wytheville Community College.

INCLEMENT WEATHER: if WCC is closed to evening classes, MEBA will not meet.

Click here to go to our calendar of events…


CONGRATULATIONS

to the
31 students that enrolled and completed the
Beginning Beekeeping Class.

You now have a solid base to begin your beekeeping journey. But it doesn’t end here. Learning about bees is a never-ending process. Reading, talking with other keepers, watching good quality videos, and working your bees thru this first year will help you deepen your knowledge and appreciation of these fascinating insects.

I have enjoyed working with you all and look forward to seeing you all at the Annual Spring Honeybee Workshop on May 9, 2020.

Keep the date !


MEBA Membership Application Form for 2020 been posted…
Click Here!
 


Honeybee Fondant

Formula for Late Fall, Winter and Early Spring Feeding on Top of Frames

Ingredients:

  •  10 lbs. Granulated Sugar
  •  2 lbs. White Corn Syrup
  •  1 lb. Honey (owner’s or cheapest to purchase)
  • 1/4 teaspoon Cream of Tartar
  • Pinch of Mineralized Salt (pink granular salt, available at Southern States; aka “rabbit salt”)
  • 1 Tablespoon Vinegar
  • 1 Cup Cold Water
  • 5 to 8 drops Honey-B Healthy (essential oil of lemon grass), or essential oil of peppermint or essential oil of citrus blossom (Use 1 of 3 oils per mix- -not all in same mix) Bees like a variety of food supplements

Tools:

  • Pot/pan, commercial kitchen type or at least 10 quart canner
  • Candy thermometer
  • Large long-handled wooden spoon
  • 1 dozen plastic containers heavy duty (like deli meats) or plastic freezer bags, 1 gallon size

Directions:
(Read complete directions before beginning to mix ingredients)

  1. In 3/4 cup of cold water, add vinegar, salt, and drops of essential oil. (Vinegar converts sucrose sugar to dextrose sugar for bees). Pour into pan.
  2. In 1/4 cup of water (warm), add the 1/4 teaspoon of Cream of Tartar, stir until dissolved, set aside.
  3. Into a large pan, place the 10# sugar, turn on heat at medium; gradually increase heat to almost high as the sugar melts. Stir continuously to control heat-never let fondant get above 230° F.
  4. After sugar melts, add corn syrup, continue stirring; after sugar and syrup melt and mix, add the 1# of honey, and stir until mixture reaches 230° F.
  5. When mixture reaches 230° F, turn off heat and remove from heat; continue to stir until mixture cools to 200°F, then add the Cream of Tartar, continue to stir.
  6. When mixture cools to 190° F, begin spooning mixture into containers; if placed in plastic bags flatten before Fondant cools.
  7. In the hive, place fondant directly onto frames. Wooden spacer will be required on top of wood ware and beneath the inner cover.