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.