Re: My recipe/method for sugar blocks
That is an excellent description, and I will add that either vinegar (acetic acid) or citric acid should work equally well, despite their different arrangements of atoms (ring or not), as long as there is moisture available. No moisture = little inversion.
Originally Posted by Lauri
The acids are catalysts in the inversion process, not "much like" catalysts; they speed up the inversion and do not get used up. This means that the acidity will not go away in a sugar block.
Pete. New 2013, 7 hives, zone 6a
To study and not think is a waste. To think and not study is dangerous.