> Two points arising from the recent correspondence about dissolvong sucrose 
> in water...

Something to consider is that there is nothing magical about 2:1 syrup. 
Those are just numbers and a guideline as to what to expect.

67% happens to be the concentration of commercially mixed syrup, but 
basically we want to feed as thick a syrup as we can manage to make for 
winter stores.  We make it thick simply to reduce the amount of moisture 
which the bees must evaporate.

Evaporating water uses energy and makes a bit more work, but bees are built 
to do the job.  Most of their nectar income is in the form of very dilute 
sucrose.  Unless the weather is really cool and the bees are confined 
constantly, in which case one has waited to late to feed, the bees will 
handle whatever concentration we can manage to make and whether the mixture 
is 2:1 or even 1-1/2:1 will not make much difference at all.

For those mixing their own syrup, my advise is very simple.  Don't bother 
measuring.  Just get the water as hot as you can and then stir in sugar 
until no more will dissolve.  Then let it settle and when it is clear, feed. 
Make sure the syrup is warm to the touch, and splash an ounce or so on the 
cluster if the bees are torpid to alert them that it has arrived.

Whatever sugar has precipitated in that first batch can be used in the next 
batch or used to make a tiny batch to use up the 'ends'.

If you start with boiling water and stir well as you add the sugar, and have 
a little precipitate when settling, you are going to get something very 
close to 2:1. and a good thick syrup.


 

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