In a message dated 11/26/2004 11:23:05 PM Eastern Standard Time,
[log in to unmask] writes:


>  How do they make a syrup with that much
> sugar and avoid the problem I have had with the sugar settling out?
>

This is how I make five gallons at a time and never have a problem with the
sugar settling out.

I have a hand held spay attachment that hooks up to the bathroom shower
attachment.

I add the sugar to a five gallon restaurant pail that has graduated markings
on the side of it for measuring. I then spray in the hot  ( 110-115 degrees)
water mixing it with a very large hand held bakers whisk (the whisk is about 2
1/2 feet long). I have mixed a lot of sugar over the years this way and have
never had a problem with the sugar settling.

Regards,
Ralph

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