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Sender:	Informed Discussion of Beekeeping Issues and Bee Biology <[log in to unmask]>
Date:	Mon, 11 Jan 2016 18:02:58 -0000
Reply-To:	Informed Discussion of Beekeeping Issues and Bee Biology <[log in to unmask]>
Message-ID:	<003001d14c9a$4e2ecea0$ea8c6be0$@[log in to unmask]>
Subject:	Re: Sucrose syrup that has crystallized
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In-Reply-To:	<[log in to unmask]>
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From:	Peter Edwards <[log in to unmask]>
Parts/Attachments:	text/plain (16 lines)

Presumably you had created a supersaturated solution by warming to dissolve the sugar?  The liquid that you now have is a saturated solution, so fine for feeding.

Re-heating to the original temperature and stirring should re-dissolve the sugar without any problems.  On the other hand, why not use the syrup as is and then dissolve the remaining crystals in a little water?

When I used syrup in the past I made it by adding sugar to cold water and then agitating it for 15 minutes - this avoids the expense of heating and produces a syrup that does not normally crystallise out.

Best wishes

Peter 
52°14'44.44"N, 1°50'35"W

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