Wrapping colonies for winter is a THING. Some beekeepers wrap, some don’t. Catalogs and magazines have advertisements for wrapping products and even heaters. Before wrapping, the number one question a beekeeper has to address ‘WHAT IS WINTER LIKE HERE?’ Winter in Georgia is different from …
Quacking from Rappahannock (our blog)
During early spring, beekeepers feed 1:1 sugar-water solution to stimulate reproduction. In late summer 1:1 again is fed to stimulate reproduction to increase winter populations. In autumn, 2:1 can be fed if honey stores are light as winter approaches. Keeping with simple ratios, I provide …
Two things kill honeybees in winter – moisture and starvation, not cold. Cold compounds the effects of moisture and starvation, but by itself, cold doesn’t kill honeybees.
For example, coming out of winter this past year, I had one colony lagging behind the others. The queen laid too few eggs and many of those were unfertilized (drones). I was willing to maintain the colony until I could requeen, but then deformed wing virus (DWV) appeared. Because of DWV, the colony had to be destroyed. I put the surviving bees – less than 4 frames – into a 0 degree freezer. After a week in the freezer, the drones and larva were dead, but the queen and the workers were mostly alive. (At that point I killed the queen and scattered the remaining workers.)
My winterization process includes covering screened bottom boards, adding entrance reducers, and arranging insulation WITH ventilation.
My inner top covers are ¾” plywood with holes for a feed jar and ventilation. I cover ventilation holes with “bee screen” on the bottom (bee-side), and window screen on the top (to keep out wax moths).
I then place an empty deep hive body above the inner cover, with a normal telescoping cover over-all. My deep hive bodies have a 1-inch hole in each side, screened with window screen. This arrangement provides ventilation as well as secured feeding. The deep will handle 2-quart mason jars and even 1 gallon commercial mayonnaise jars for feed. I use this arrangement year round (except for during certain varroa treatments).
Over the course of the summer, the bees will coat the bee screen with propolis, blocking ventilation. Come autumn I harvest the propolis while re-establishing the ventilation. Ventilation in winter is critical; breathing bees give off moisture. If the moisture accumulates inside the colony, water can drip back on the bees at the same time mold grows. On the other hand, too much ventilation results in the bees consuming more of their stored honey, leading to starvation.
I control the ventilation and moisture by adding loose shredded newspaper to the top hive body. The paper might absorb the moisture, but the inside of the colony is drier. During mid-winter checks I carry extra shredded newspaper to replace any that seems wet.
* Three different configurations of 3/4″ plywood inner covers are displayed. The top most I inherited, the middle is my preferred format (slots perpendicular frames), the bottom was an experiment I won’t do again (slots parallel frames). The feedhole is off-center such that the cover can be rotated where the hole is oriented to the cluster.
Next: Winter Feeding.
As it turns out, when pickles are good, we eat lots of them. If they are too acid or too sweet, they languish in the pantry. I’ve tried many vegetables and many styles over the years and have concluded that we really only eat a few: “cornichons”, tiny tart cucumber pickles that are a staple of French picnic along with saucisson, baguette, butter, and a pot of “moutarde extra forte”; and bread-and-butter pickles… but only if they aren’t too sweet.
The pickling cucumber plantings are doing fairly well this year. Not well enough to make a lot of cornichons, but well enough to make bread and butters. So bread-and-butters we’ve been making, not too sweet, just right. We eat them with or piled in sandwiches, potato salad, sandwich between fried eggplants, with cold chicken or cold meat … you name it!
Happy to share my recipe below.
Blackberry time is here. The canes in the garden have started to produce, and should all go well, continue to produce for another 4 weeks. Which is good, because blackberries (and eggplants) are one of the consolations of a typical Virginia summer, especially the kinds …
It took me a long time to accept the idea of fruit in my salads. Too gimmicky, if you had asked me! As a properly raised French child, the only acceptable fruit that was not dessert was an appetizer of charentais melon with port (or maybe Jambon de Bayonne, the French Basque version of Prosciutto). But now? Now… I toss blueberries in massaged kale salad; I mix cantaloupes, canaries, and honeydews with purslane, shallots & jalapenos; I love peaches everywhere, including in salsa, or sliced thinly on a goat cheese open sandwich with black pepper & a drizzle of honey… and when it comes to watermelon, there is almost no limit.
Not only is this particular salad pretty, you can prepare all the ingredients ahead, keep them refrigerated in separate containers, and assemble at the last minute.. which makes it perfect for entertaining or even for potluck. Imagine the exclamations! Edible flowers bring a nice touch to the dish – in fact they are part of the WOW factor, something we can all relish occasionally. Continue reading A Perfectly Pretty Watermelon Salad
As one who loves beets, I have yet to find something made with beets that I don’t like. Raw beet salad, roasted beet and goat cheese sandwich, borscht, pickled beets (a favorite), beet ice-cream, savory beet tart, sweet beet tart (see Bar Tartine, by Courtney …