Frank Pearmain

Beehives cannot be left alone but require active management and maintenance to keep your hives healthy and productive. Hives that are left to their own devices may last a few years, but at some point, the bees will abscond from the hive to find more suitable accommodation that better meets their needs.

You can ferment sauerkraut too long, at which point it will become mushy, and the taste will be too acidic, even though the sauerkraut will still be edible. Longer ferments will intensify the flavors and tangy taste of the sauerkraut. The length of your ferment is usually according to your personal taste. The traditional ferment for sauerkraut is about four weeks, but some people prefer a 3-day ferment.

You cannot extend the shelf life of gasoline by freezing it. Gasoline freezes at a wide range of very cold temperatures that are determined by the additives and composition of the fuel. It is not normally possible to sustain temperatures of between -40F (-40C) and -200F (-128C), since most domestic freezers do not get to these low temperatures.

It should not be necessary for beekeepers to carry an EpiPen as part of their gear, but the choice you make should be depending on your experience and allergy status. If you have presented with abnormal reactions to bee stings in the past, it would be better to consult a doctor as to the best procedure and precautions to take. Prevention is better than cure, so take the proper precautions.

Yogurt is a cultured dairy product that is supposed to taste sour or tart. A sour taste in yogurt is different from the sour taste in milk when it begins to go off. There are other indicators that will let you know if your yogurt has gone bad or whether it is still good to eat.

Leeches are prevalent in many parts of the world and can be eaten for survival. Eating live leeches can be done, but they pose a danger if they are not chewed thoroughly. The best way to eat leeches is to grind them into a paste and fry them in a little oil or butter.

When things rot, the bacteria that cause decay proliferate on the item and begin to break it down. Fermentation is the introduction of good bacteria that inhibit the growth of the bacteria that cause decay. This has the effect of preserving the food item for longer, and even enhancing its nutritional value due to the presence of the good bacteria!

You can eat a dead crawfish or lobster if it has not been dead for long and if you harvested it yourself. Harvesting it yourself, you would know that it was alive when you caught it, and it can be eaten in a short time after. If refrigerated, a dead crawfish or lobster can last a day or so. Dead clams, on the other hand, should never be eaten if they were harvested dead or died in transit to your cooking area!