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How did your bees survive the winter? I have in the past pointed out that in this country, provided there are sufficient stores, it is not cold that can give problems, but damp. This view is endorsed by Ken Hoare in an article on open mesh floors in the February issue of The Beekeepers' Quarterly, one of the advantages of which is to ensure a good air flow to minimise dampness in the hive.

Such floors are not a new idea, but it is suggested that a further advantage of their use is in helping to control varroa mites. These apparently often fall off the host bees and drop to the floor. No problem, they just hop on the next bee that comes their way. However, by having a mesh with squares in it of just under 1/8", that is 8 wires to the inch, the mites drop through to the ground beneath to be gobbled up by passing predators. Sprinkling icing sugar or talcum powder over the bees assists in loosening the mites' grip. Perhaps this could be a spring treatment, when there are fewer bees and fewer mites about. Ken Hoare suggests that an open mesh floor will also help to reduce faecal staining on combs etc., prevent mouldy pollen and combs, and reduce wax moth problems. Also it is possible to use smaller hive entrances, as the hive is always getting plenty of ventilation even in the hottest weather.

The hive obviously has to be supported so that the floor is well clear of the ground, by say 12" if possible. Mesh suitable to make up these floors is available from Thorne's, cost about £5.85 for a National size square, the mesh being black epoxy coated metal, floors. When it is required to carry out a varroa check it is necessary to have some arrangement for fixing a solid sheet beneath the open mesh floor to retain the mite fall out for counting. The mesh on some old fire-guards is of a suitable size. For WBCs the fitting of such a floor is a bit trickier. It means cutting as large a hole as possible in the hive floor and replacing it with the mesh, with the remainder probably requiring some extra strengthening with battens.

Did you get along to this event last Saturday? There were the usual equipment exhibitors and book sellers. It is always interesting to have a look through some of the older second- hand books and marvel at the strange looking hives. One exhibit was a Victorian octagonal hive, the 'Stewarton'. There are an increasing number of people making and using old hives, but you would need to be an expert carpenter to make the one on show. Definitely not a mass-produced item. If interested contact the Victorian hive Co., 01608 674429. Also on show was the Dartington long-deep hive, designed for horizontal division of the colony, using a vertical queen excluder and dummy boards. The object is to avoid having to lift supers off to look at the brood and keep everything at a reasonable height. Artificial swarm controlis also made easier.

There seems to be a gradual increase in organisations set up to assist with the promotion of beekeeping in developing countries. We had a talk from Transrural Trust earlier this year, and there were also 'Bees for Development' and 'Bees Abroad' at the show. Perhaps we should be doing more to support such people. Contact me if you want further details.

The National Bee Unit of the Central Science Laboratory had a stand, complete with microscopes to enable you to see a mite that they are studying which is a parasite on some bees in the Far East. I was not overjoyed to learn that if we defeat varroa there is a possible replacement, but at least it is reassuring to know that there is someone already looking into it. The Bee Unit is also studying the hygienic behaviour of honey bees, that is their aptitude for ridding themselves of pests such as varroa mites, by identifying and uncapping cells with diseased and parasitised larvae, which they then get rid of. Volunteers are required to help with this study. Basically it consists of freezing a piece of comb so that the cell contents are killed, and then putting it back in the hive to see what percentage of cells the bees uncap or empty. A kit of items is provided, so no cost is involved. If you would like to help contact Dr. Ruth Spinks on 01904 462510

I spent some time chatting to the people on the Aventist CropScience stand about genetically modified crops and their GM oilseed rape in particular. As well as their own literature, aimed at convincing readers about the benefits of GM crops and detailing the controlling regulations, there were booklets produced by the Food and Drink Federation, and a leaflet from DETR about the farm scale evaluations. I have copies of these if anyone wants a look at them or contact Aventis on 0845 6092266. Also to reassure me I was given three biscuits made using GM rape oil and a small bottle of the oil (fromCanada). The genetically improved (as they like to call them) crops being developed for the UK by Aventis are oilseed rape, fodder maze, sugar beet and potato. Perhaps we should get them to give us a talk this winter.

To be held in June, the Sutton Coldfield and North Birmingham Biennial Meeting has got some very well known speakers taking part, plus queen rearing demonstrations. Should be worth going to. Eva Crane is an international expert on bees and honey, Brenda Ball is an expert on bee diseases and viruses, whilst Chris O'Toole is a broadcaster, writer and expert on bees. The queen rearing demonstration hopes to cover all stages. To be held at Wishaw Country Sports, Nr. Sutton Coldfield.

Programme:
Sat. 16th June:
16.00 - 17.30 queen rearing demonstration
18.30 for 19.00 meal
21.00 Chris O'Toole - after dinner speaker
Sun. 17th June
11.00 - 12.15 queen rearing demonstration
12.30 - 13.45 lunch
14.00 Open lecture session: Eva Crane, Brenda Ball
16.15 Tea followed by Chris O'Toole
17.30 Close
Costs.
Whole weekend: £20.00
Saturday only: £10.00
Sunday only: £5.00 or £12.00 with meal
All meals to be booked in advance. Children under 14 free entry. A number of our members are going on the Sunday. If you are interested in car sharing contact Will Spencer, 01789 450204, or to book direct contact Ruby Smith, 0121 354 7548.

Now is a good time to make some mead and it should be ready for the Association's honey show in October. It is quite easy to do if you follow a few simple rules and anyone who has made wine in the past should have no problem.

The basic ingredients for making mead are honey, water, yeast, yeast nutrient, acid and tannin. Use good quality honey and yeast, use clean equipment and sterilize with a solution of campden tablets. The difference between sweet and dry mead is governed by the quantity of honey and the type of yeast used.

Sweet mead:

4½ lb honey
1 gallon water
½ oz citric acid
Salt spoon of tannin
Sauterne type yeast
Nutrient

Dry mead:

3 lb honey
Hock type yeast
Other ingredients as above

Ingredients and equipment must be sterilized otherwise the many naturally occurring yeasts will cause an acidic fermentation which will make the mead undrinkable.
Boil 2/3 of the water, add the honey when boiling, bring to the boil again and boil for 5 mins. before removing from the heat. Skim off the scum, add the citric acid and the tannin, then add the remaining water. If you have a hydrometer, add water until S.G. is 1.125 for sweet or 1.100 for dry mead. Make up a yeast starter in a milk bottle by adding the yeast, nutrient and 1 teaspoonful of sugar to 1/2 pint of warm water (previously boiled).Too hot will kill the yeast! Shake and leave for 30 mins.
When the bulk is cool, transfer to a bucket and add the starter. Cover with a cloth or lid (not airtight), leave in a warm room (70 F) and stir twice daily.
After a few days, when the initial fermentation has quietened down, transfer to a gallon jar (demijohn) and fit an airlock. Fermentation should continue for several weeks, after which the liquid should start to clear
When mostly clear, syphon off into a new demijohn, leaving the sediment to be discarded. After the mead has cleared completely, syphon into clear glass wine bottles with a dimple base and a white flanged cork, and take to the honey show.
Instead of citric acid you can use the juice of 4 lemons, instead of tannin 1/4 cup of strong tea. Books on mead making are "Honey Wines and Beers" by Clara Furness, "Mead and Mead Making" by National Honey Show, and "First Steps in Winemaking"

Buy ingredients from Poppys of Sheep Street, Shipston-on-Stour.

Will Spencer

Either in nuc. or in hive if not too expensive. Contact Chris Harlowe on 01564 741 871.

D.Cottrill Bee Supplies.
The Well House, Fosse Way, Moreton Morrell. CV3S 9BX. Tel: 01789 651668
Manufactures hives and sells common items at very competitive prices. Always ring first.

Scotts Home Centre.
D.E.Webb,
1086, Stratford Road, Hall Green, B'ham. The Coppins, Buckle St, Honeybourne. Tel: 0121 777 6044 or 01386 830433
Agents for Thorn equipment. Will post small items. Ring 01673 858888 for latest Thorn catalogue if you have not got one, if only to see the extremely wide range that they supply.

CP Enterprises.
Stoneleigh, 207, Hurley Common, Hurley, Atherstone. CV9 2LR Tel: 01827 874151
Agent for Stamfordham equipment, who produce and supply all the common beekeeping needs. Reasonable prices and will deliver

Sunday, 13th May.

Get together at Denis Keyte's apiary at 3pm. Ring -01564 792872 for directions.
If you get fed up with the bees you can wander round the garden (tools can be provided!) and the adjoining allotments.
The Saxon exhibition at the parish church - Warwickshire's oldest - and the Yew Tree Farm craft centre are within easy walking distance.

Monday, 14th - Friday, 18th May.

'Beekeeping for Beginners' at Woodbridge College, 1046, Bristol Road, B'ham, tel. 0121 4725171. Cost £143 incl. Meals (£220 residential). Send for details or contact me, Mike Osborne.

Friday, 18th May.

Committee meeting, 7.30 pm. at Terry's house.

Saturday (or Friday?) 19th May. Henley-in-Arden, 1/2 day course, 10.00 am.'Beekeeping and the Products of the Hive' - Check with Stratford College on 01789 266245

Sunday, 20th May.

Hampton Woods, apiary meeting at 3.00pm.
Unfortunately, the last meeting could not go ahead because of the foot and mouth problems, so again please contact Brian to check