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So I have seen various recipes for pollen patties that use varying amounts of Apple Cider Vinegar, with Laurie's be the highest 50% apple cider vinegar, 50% water. I have used vinegar and heat to invert sucrose, but in her recipe what is the apple vinegar doing? Acting as a preservative? Lowering the pH for the bees? I just did a test batch to see how the bees consume vs my recipe. But I was hoping to learn the actual reason before I start mixing a couple hundred pounds.
 

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Belief that it increased acceptance and was healthier with the apple cider.
 
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