• Beekeeper John

    About the writer: John Kirk is an avid gamer, a writer, a student, and apparently likes writing in third person.

    I’m 22 summers old and a student at Rowan University, studying journalism. I’m from “South Jersey” for those who understand, New Jersey to those that don’t....Read more on the About Page....

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Maiden March Flight!

Yesterday I attempted to make a honeybee fondant. It didn’t quite turn out just as I thought it should. Those guides should really have step by step pictures or video. Maybe I should have just consulted my good friend Jen over at Twenty-Something and Starving!

At any rate the first step was to measure out the High-Fructose Corn Syrup. I did one cup:

Man that's dark stuff!

Then I measured out one cup of sugar:

As you can see, we like sugar at my house!

All the while I had the final ingredient, water, coming to a boiling:

Then the mixing took place:

Slowly....slowly

Sugar's next

Then I had to wait for it to all combine:

Letting it heat up

When all was said and done I let it cool until it was warm to the touch and laid it out on a cookie sheet lined with wax paper:

Getting it ready

After a night in the fridge to harden (which it didn’t and just remained sticky. Lame.) I gathered my smoker, some fuel and my hive tool and headed out to my hive’s winter home in the front yard and put the fondant inside.

I checked back on the hive later that afternoon as I was about to make my way back to Rowan for classes, and to my surprise and supreme enjoyment my bees were flying!!

Still snow on the ground too!

Closer now…

Hey Girls!!

Closer still…

Long time no see!

So my day was made to see those tough little bees come swarming out, doing their thing and just plain surviving. I feel like a successful beekeeper now! However, I’m not out of the woods yet, there is still some tough weeks to get through but by the end of this month, things should be looking up!

Housekeeping

2:1 Sugar Syrup mixSo I cooked up yet another batch of the 2:1 sugar syrup just now, that makes it a month since I started and they are still readily accepting the sweet stuff. I changed it up today and I cooked up a double batch since it’s getting colder each night and soon it’ll be too cold for them to use the sugar syrup.

In other news,  two very nice post were written about my locally harvested honey over at Twenty-Something and Starving. So you should go over there and check it out, if not just for the two posts, but for the other wonderful posts, recipes, and advice my friend Jen has! Tell her beekeeper John sent ya!

Actually if you happen to be a Rowan student reading this post, Jen just had a really informative article about French press coffee, as well as some tasty new recipes, in yesterdays issue of The Whit!