Mead

Served in The Evening, course 9: The cheese board: the aged wheel, the bloomy rind, fresh goat cheese with honey.

Its documents

108 Wild Honey Mead Formulation The Biotechnology and Ecology of Mead Formulation: Wild Honey Harvesting, Osmotic Tolerance, and Yeast Hydration Kinetics
136 Low-Tech Apiculture in Berlin-Brandenburg Autonomous Apiculture in the Berlin-Brandenburg Plain: Low-Input Hive Mechanics, Phenological Forage Ecology, Non-Chemical Parasite Suppression, and Artisanal Wax Formulation

The claims that cite its documents, the safety rows first.

D10 amended Safety Honey must never be boiled; a boiled must poisons the yeast (HMF) and loses scent; dissolve at no hotter than 40 °C
D12 amended Safety Bee stings: not in this draft, but the Bench sends readers to the bee document's colony numbers without a sting warning; consider adding
D35 confirmed Zeidlerei: Slavic tree apiaries in Lower Lusatia by the 10th century (965); the word from a verb meaning to cut; the rope loop climbing method; Charles IV's …
D36 confirmed Nickel Jacob, furrier of Sprottau, 1568, first practical German bee book, workers raise a queen from an ordinary egg
D37 confirmed Johann Grüwel, mayor of Kremmen, Brandenburgische Bewährte Bienen-Kunst 1719, "Streusandbüchse", straw hives behind screens, willow in April, heath in August
D38 partly confirmed A Brandenburg colony without sugar or medicine makes about 20 kg a year, needs 18 to 20 kg for winter, keeper takes 10 to 14 kg and a kilogram of wax, loses …
D39 partly confirmed Mead: 1 kg honey to 3 l water gives about 13 % ABV; 3.3 kg for 10 l; nutrient from skimmed froth, pollen or 100 g raisins; honey's own yeasts stall; pitch live …