"Regarding pH levels, the comparison between sugar syrup and
honey doesn’t seem proper. Shouldn’t it be sugar syrup to
nectar? I assumed…maybe incorrectly…that most nectars were close
to neutral since many, if not most plants thrive in nearly
neutral soils. The lowering of pH was a product of the enzymes
and other additions made in the bees’ honey stomachs. Was I
wrong in my assumption?" (beemandan) This is a good question.
What is it that causes the low PH of honey? Is it caused by the
enzymes from the bees' honey stomachs? Or is some nectar
naturally in the lower PH range? Also, will the PH of sugar
syrup become lower after the bees make honey from it? As for the
PH of sugar syrup, I made a 2:1 and found the PH to be this: PH
of sugar syrup (2:1 sugar water): 6.10 Distilled water was used.
you can use an electronic PH meter such as the one on here: