On 3-Oct-10, at 1:53 PM, andrea young wrote:

> Hello All.
> While we are on sugar....how to I get my 2:1 syrup to stop  
> crystalizing in the feeders (1 gallon plastic tubs with mesh access)?
> Currently I bring water to a boil, then dump in the sugar and stir,  
> then heat for a bit longer on low until totally dissolved.


Hi Andrea and all

I was told, in a recent beekeepers association meeting, that the  
process you describe will cause HMF levels that can be hazardous to  
honey bees.  The person who told me this, is a relatively large  
beekeeper who buys syrup.  My method is slightly different, in that   
I remove the water from the heat once boiling and add it directly to  
the sugar, already in the mixing bowl, and stir until dissolved.   
Adding the sugar to the water gradually results in undissolved sugar  
I find.  Can some of our resident experts comment on HMF in regard to  
these methods and those used by syrup producers?  I am producing  
small quantities of syrup(6kg 2:1 syrup at a time)

Bob Darrell
Caledon Ontario
Canada
44N80W

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