Not that I really no what I'm doing yet, but it seems that with all the recipes for sugar water it requires putting in vinegar or lemon juice. I think the recipe was based on the natural ph of honey and making your sugar water reflect the same ph.
Would it be more correct to make your s.w reflect the ph of nektar wich could be less than honey's ph.
I'm thinking that the concentrated sugar water in the comb, could actually be hyper acidic.
Has anybody actually ever tested the 1 to 1 sugar water that has been stored ? - Bob