Meetings are held on second Monday each month (except January), at above venue

PRESENT: Frank Lindsay (Pres.), Mary Ann Lindsay (Treas.), John Burnet (Sec.), and 26 members and visitors as listed in the attendance book.

APOLOGIES: Ken Breden, Andrew Yung, James Scott, Frank Clark,

NEW MEMBERS AND VISITORS: Dave Treadwell (Ngaio), Rob Parker (Ngaio), John Brosman (Wainuiomata).

MINUTES OF PREVIOUS MEETING: Minutes of meeting held 12 February 2001 as detailed in March newsletter were confirmed.

MATTERS ARISING: Varroa Update: Frank advised the Govt had promised $7.68 million to monitor and control the spread south. Experience had shown that the mite was spreading at 2.5km per month and the infected zone now extended from Dargaville and the Brynderwyn Hills south to National Park.

The current boundary between the infected zone and the surveillance zone was to be retained in the meantime. Full details of the infected areas were available on MAF’s website: www.maf.govt.nz

Within the next two months MAF intended sending every beekeeper a booklet detailing varroa treatment and a surveillance program was to be instigated. In the South Island this would be based on a 20km grid whereas in the North Island surveillance zone one hive in every 100 would be checked, primarily by the beekeepers themselves. An Apistan check would be undertaken every 24 hours in high risk areas.

Experience had also shown that hives weakened by varroa infestation were also highly susceptible to AFB, the spores of which were always present in most hives to some degree. Thymol and Amitraz were in the process of being authorised as an alternative to Apistan. New controls took seven months to be approved by the Pest Control Board because of the necessary tests etc. New controls could be used earlier if beekeepers were willing to be part of the "trial process". Biological controls of varroa were still being researched. Two videos on varroa had recently been purchased from the UK by Poverty Bay East Coast B/K branch – 11.75 pounds sterling (approx. NZ$40) for the cheaper and best of the two. Issue was briefly discussed but the cost was considered prohibitive.

Diseasathon: Scheduled for Sat. 7 April – all volunteers to report to Upper Hutt Community Centre carpark at 8am. Area to be covered will be northern Upper Hutt and northern Whitemans Valley.

TREASURER’S REPORT: Balances of all accounts were outlined to members. Regular postage account $40 was authorised by members also the servicing of the photocopier machine.

GENERAL BUSINESS: Seasonal Management: Lacebark and the rata vine were still in flower. The flow had more or less finished and in colder areas drones were now being evicted from hives. Bees would soon be moving honey down to brood combs and it was time to review current queen’s performance and order replacement queens where appropriate. The current fire ban in the Wellington region meant that technically smokers should not be used. While this was impractical, beekeepers should take great care with their smokers once lit and the carrying of a wet sack to apiaries was a good idea.

Wasp Control: various techniques discussed and stories emerged.

Education: Following a referral from Mary Ann, Gary Murphy advised that TVNZ’s children’s’ program "What Now" was arranging to film his children extracting honey.

Processing Wax: Mary Ann outlined her melting procedure – wax must be watched and not allowed to boil – the use of a barbecue outside is ideal to reduce fire risk. Wax must be allowed to cool slowly to avoid cracking. The use of a sieve or hessian can be used to remove dross and this makes ideal firelighters. The best method for cleaning wax from containers (or walls, floors etc!) is Handy Andy and boiling water.

PRESENTATION: Fritz Fuchs outlined to members his methods of making mead. His recipes were based on those detailed in two books: Complete Book for Home Brewing and Wine Making by Chris Reading and Home Wine Making and Brewing by BCA Turner. Details will be forwarded to James Scott for inclusion in the next newsletter.

Meeting closed at 9.00 p.m. with the usual supper.

John Burnet

The following basic recipe will provide you with a working mead recipe that you can develop to become you most valuable resource and jumping off point. As you gain experience in mead-making, you will naturally make adjustments according to the taste and performance of the mead. Amounts listed here are approximate and intended as guidelines. Remember to keep notes for each batch you make.

The Basic Building Blocks

• Honey: 0.25 - 0.4 kg per litre of water. The amount of honey you use will vary according to the style and strength of mead you are making.
• Water: Good water (spring or bottled) to make up the total amount of the recipe
• Yeast: One packet of wine or ale yeast per 5 to 20 litres of mead.

Using these three basic ingredients will enable you to make show mead. Show mead, made from these three ingredients only is eligible for competition entry. Starting from a base of show mead, you can tinker with additives and adjuncts. Additives affect the working of the fermentation process, while adjuncts affect the taste, colour, or character of the final product. Technically, any time you add an adjunct, you have a mead variation rather than a straight mead.

Remember, honey is the primary ingredient in mead and should never be used as an afterthought or a mere flavouring. Variations should be built on a solid foundation of good mead-making. Use fruits or herbs only to enhance and complement the honey. Keep your priorities straight and consider honey first.

1. Yeast Nutrient or Energiser: equivalent of 1 teaspoon per 5 litres.

Honey, particularly when diluted, lacks sufficient nutrients to maintain healthy yeast activity. This problem is further exacerbated by boiling the must. Feed the yeast beasties so they can maintain sufficient energy for the long haul.

Alternative sources (per 5 litres): Raisins (handful); Bee pollen (1-5 tablespoons); Crushed bee larvae.

2. Acid: equivalent of 1 teaspoon per 5 litres

Alternative sources: Juice and (one) peel of any citrus fruit; Other fruit juice, pulp, skins

3. Tannin: equivalent of 1/4 teaspoons per 5 litres.

Alternative sources: Brewed black tea (1-2 tablespoons); Cream of tartar; Leaves, stems, and bark; grape skins

Note: exact amounts of alternative additives will vary with the recipe and personal preference. Use the "equivalent" amounts as a rough guide, remembering that those amounts represent concentrated amounts, and that amounts are per 5 litres.

People tend to toss these two terms around rather imprecisely. Because both words have strong emotional connotations it is worthwhile to clarify the situation.

"Chemical" additives are acid blends, tannins, yeast energisers, and other powders that can be purchased through a wine supply store. These powdered crystals are synthetically derived.

"Natural" additives come from a primary source that contains the desired element. Strong black tea is a good source of tannin for instance, just as bee pollen yields protein, a yeast energiser. Raisins contain nitrogen, and fruit juice and peel are added for the acid they contain. Needless to say, the natural additives contain other substances as well. When adding citrus peel for acid, you will also get a small amount of aromatic oil.

Please note that although some people refer to "natural" mead as "organic", this is not necessarily an accurate description. Unless the materials added to the mead are cultivated without the use of chemicals, the mead cannot truly be called organic. So make it natural, make it chemical, but whichever method you chose, make it mead.

Now that you have a good idea of what elements go into the making of mead, let's look at a good working recipe.

This mead is appropriate for any season, ritual, or celebration. The recipe makes over 20 litres (about 27 standard bottles).

Ingredients:

• 7 kgs wildflower honey
• 4 teaspoons acid blend
• 6 teaspoons yeast nutrient
• 1 packet "Epernay 2" yeast
• 1.5 teaspoons grape tannin
• good water to make 22 litres

If the thought of chemicals makes you cringe, feel free to boil the must, substitute bee pollen for nutrients (1 tablespoon/litre), strong brewed black tea for tannin (1/5 tablespoon/litre), citrus peels (from 2-3 lemons or other fruit) for the acid blend.

Fermentation

Extract from "Mad About Mead" by Pamela Stence

Bee pollen is the male seed of a flower blossom which has been gathered by the bees and to which special elements from the bees has been added. The honeybee collects pollen and mixes it with its own digestive enzymes. One pollen granule contains from one hundred thousand to five million pollen spores each capable of reproducing its entire species.

Bee pollen is often referred to as nature's most complete food. Human consumption of bee pollen is praised in the Bible, other religious books, and ancient Chinese and Egyptian texts. It has long been prescribed by traditional health practitioners-including the fathers of Western medicine Hippocrates, Pliny the Elder, and Pythagoras-for its healing properties. More than 40 research studies document the therapeutic efficacy and safety of bee pollen. Clinical tests show that orally ingested bee pollen particles are rapidly and easily absorbed-they pass directly from the stomach into the blood stream. Within two hours after ingestion, bee pollen is found in the blood, in cerebral spinal fluids, and in the urine. Bee pollen rejuvenates your body, stimulates organs and glands, enhances vitality, and brings about a longer life span. Bee pollen's ability to consistently and noticeably increase energy levels makes it a favorite substance among many world class athletes and those interested in sustaining and enhancing quality performance.

Bee pollen contains most of the known nutrients, including all of those necessary for human survival. When compared to any other food, it contains a higher percentage of all necessary nutrients. Bee pollen is approximately 25% complete protein containing at least 18 amino acids. In addition, bee pollen provides more than a dozen vitamins, 28 minerals, 11 enzymes or co-enzymes, 14 beneficial fatty acids, 11 carbohydrates, and is rich in minerals, the full spectrum of vitamins, and hormones. It is low in calories.

Several nutrients in bee pollen, such as proteins, beneficial fats, vitamins B, C, D, E, and beta-carotene, calcium, magnesium, selenium, nucleic acids, lecithin, and cysteine, are scientifically well documented for their ability to strengthen immunity, counteract the effects of radiation and chemical toxins (which are the two most severe stressors to your immune system), and generate optimal health and vitality.

Bee pollen provides anti-oxidants that scavenge free radicals caused by exposure to radiation, chemical pollutants, and other intense physical or emotional stress. Radiation and chemical pollutants are known as the two factors causing the most severe stress to your immune system. According to the Centers for Disease Control and the Environmental Protection Agency, the two premier health monitoring organizations in the world, this year you will be exposed to over 200 different forms of radioactive toxins and over 60,000 different chemical toxins.

Toxins by definition stress your immune system, harm other parts of your body, and cause a wide range of common health problems. All forms of radiation, and most chemical pollutants, also produce cumulative side-effects. Exposure to radiation and/or chemical pollutants adversely decreases a number of vital body substances. These include antibodies and other white blood cells (your immune response); red blood cells; and nutrients in blood and mother's milk, such as protein and the antioxidant vitamins C & E. Any substance that effectively protects your body from the side-effects of exposure to radiation or chemical pollutants is a strong immune stimulant and generator of health.

Bee pollen is documented to counteract the effects that radiation and chemical pollutants have on these important barometers of health. Equally important, bee pollen has been proven clinically to generate health.

X-rays, radiation, and many environmental pollutants break down some of your body's proteins, thus producing histamine, which then causes several allergic responses. Various laboratory analyses, and the patients' subjective reports, confirmed that bee pollen counteracted these responses, including weakened immune system and sickness.

Researchers found that bee pollen strengthened the immune systems of mice, improved their resistance to x-rays, and has antibacterial and antiviral properties. Bee pollen prevented the development of cancerous tumors in mice.

Bee pollen proves to be quite useful for activity enhancement and sports nutrition. It produces an accelerated rate of recovery, including a return to normal heart rate, breathing, and readiness for the next event. Bee pollen improves second and subsequent performances. [Humans not receiving bee pollen show declining performances. It provides energy, stamina, and strength, and enhances performance levels.

Bee pollen should not be confused with the pollen that is blown by the wind and is a common cause of allergies. Allergy-causing pollen is called anemophiles; it is light and easily blown by the wind. Bee pollen is heavier and stickier, and is collected off of bees' legs by special devices placed at the entrance to hives. It is called entomophiles or "friends of the insects," and will rarely cause allergy symptoms.

Many people with allergies and hay fever safely can effectively ingest bee pollen. 73% of patients with hay fever averaged a 75% improvement when given bee pollen orally. 78% of asthma patients averaged a 75% improvement in taking bee pollen orally. 17.8% of hay fever patients and 33.3% of asthma patients showed a complete, 100%, improvement with oral bee pollen-usually the sooner bee pollen treatment began pre-seasonally the greater the rate of healing. Quercetin in bee pollen inhibits the release of histamine in the body. It may be one of the contributing factors in decreasing allergic and hay fever responses.

Bee pollen improves fertility. It can reduce cholesterol levels. Bee pollen promotes healing of a wide variety of other health problems. Regarding safety, I have observed that a small percent of people who initially ingest large amounts may occasionally experience minor gastrointestinal irritation and a laxative effect or a rare allergic reaction.

For preventive purposes, a common initial adult dosage of bee pollen granules is initially 1/8 to 1/4 teaspoon once per day. The dosage is gradually increased to 1-2 teaspoons one to three times per day. Adults suffering from allergies are best advised to start off with one to three granules daily, and then to gradually increase to higher doses-usually over a period of one month or more. Pollen is also available in gelatin caps, tablets, mixed with other bee products, as a liquid, tincture, cream, and salve. For preventive purposes, the suggested amount is two 450-580 mg. capsules three to four times daily. A short term, therapeutic amount of bee pollen is about three times the preventive amount. Bee pollen should not be cooked.

Steve Schecter, N.D.

Aim: The aim of this competition is to get members to prepare and present a sample of their honey. A cup is awarded to the winner of the liquid honey class, along with a miniature that may be kept.

There are three classes in the competition:

1. Liquid Honey. This is the standard honey produced from extraction. The emphasis is on quality of presentation; it is not about the taste of the honey. Ensure that there are no air bubbles, or other particles, no granulation, and suitably low water content.
2. Creamed Honey. The emphasis is once again on presentation, with the aim being to have a smooth and consistent texture to the honey.
3. Comb Honey. Entries to be a frame of honey that would be suitable for cutting and packing as comb honey. Emphasis is on the presentation of the frame. Please bring a complete frame.

Conditions of entry: Entries in classes 1 and 2 are to be presented in a clear glass 350ml jar (a standard 200g coffee jar is recommended) with a well fitting lid. Entries in class 3 are to consist of a complete frame (full or 3/4 depth). No labels or markings on the jar or lid for entries in classes 1 and 2. The frame should also be clear of any identifying marks. There is a limit of one entry per member for each class.

Tips and advice:

• The secret in this competition is to take great care in filtering your honey to remove impurities, and to get rid of air bubbles.
• Start only with the best honey that has low moisture content (so that it will keep).
• Judges comments form previous years have indicated a high standard of entries, but there have been some recurring problems with impurities (eg bees legs), air bubbles and high levels of moisture. Pay particular attention to these things to come up with a winning standard of entry.
• Prepare more than one entry and select the best for the competition.

Saturday 7^th April. Meet at 8 am, Carpark behind the Upper Hutt Community Centre.

This is a follow-up disease inspection to check hives in the Upper Hutt area that were either missed in the spring, or are in apiaries containing infected hives at that time. Following a successful operation to detect and destroy hives with AFB in the area last spring, the club would like to attempt to eliminate possible sources of re-infection.

The club's annual mead competition will be in June, so members should be planning now on making mead. There is a recipe in this edition of the newsletter, and James has a copy of a paper on mead making. Anyone who would like a copy, please see James at the meeting.

August 24^th - 26^th, 2001. A full weekend of training for all budding beekeepers or those who need to feel comfortable with bees. DECA Course run for those who wish to do it. (extra charge $25 covers test). Venue; Pohangina Valley Camp. Cost: $80 includes all meals, accommodation and course. Applications close June 30th 2001. Any questions call: Peter Ferris (06-378-7632), or Mary-Ann Lindsay (04-478-3367)