> Mike Palmer's method works with ambient temperature 'cold' water, as 
well as
 > with hot water.  The difference is that after initial mix, let the
 > bucket(s) sit for at least 2 hours, then stir again.  100% will be
 > dissolved and perfect 2:1.

Thanks for pointing out that cold water can work.  In my experience, 
though, was slow and often the result was cloudy.  I suppose some 'cold' 
water is warmer than the cold water we had available from a well.  We 
were also working outdoors in cold weather sometimes, and the syrup 
cooled as we circulated it for mixing.

As mentioned, after sitting, the syrup clears, and that is very 
important for pail feeding since if sugar settles to the bottom, it can 
clog the screens.

As I said, I have not mixed syrup for a long time, but do recall that we 
always used heat if doing more than a little bit simply to get the best 
result in the shortest time.  We were mixing pallet loads of sugar a day.

So, I suppose the take-home message is to try the method that seems to 
fit the scale of operation you are working and the conditions you will 
be working under, and try the simplest first.

We sat the sump pump on the drum bottom, but there is no reason not to 
suspend it higher so that it is above the sugar if the methods suggested 
are used.

Of course, it is possible to make syrup with cold water and a canoe 
paddle, but anyone who has tried it soon dreams up something less 
tedious.  As I see it anyhow.

BTW, be selective in regard the water you use, and avoid fluoridated 
water if you can.

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