That concentration is quoted for a simple reasons - it is about optimum and easy for most beekeepers to work out the amounts needed (if they do not just make the syrup by simpler means than precise weights and volumes. Sufficient to prepare and OK for the bees to store. The concentration made does not need to be absolutely 2:1. Sugar solubility depends on temperature.Does anyone here use higher syrup concentrations than 2:1? ie 2Kg sugar to 1 litre water, for winter feeding?
That's interesting as I've never had a problem with 2:1 crystallising, maybe you have residual undissolved crystals which then seed crystallisation.Manley used to mix stronger concentrations of sugar syrup apparently, but after reading his relation of the process it just looks like a lot of faff for very little gain. I've found even a 2Kilo to 1 litre mix, unless the bees take it down bleddy quick will crystalise into big solid chunks in the feeders. If you want syrup with a lower water content to make it easier on the bees, use invert.
Exactly what I do but in a large saucepan, no drill.My mixing procedure is a bit different. After doing it this way for years, I read it in a Ron Brown book. Isn't that always the way.
In a 5 gallon bucket, make a mark a few inches down from the rim. Fill to the mark with granulated sugar. Add hot water until it reaches the mark. Stir...I use a paint mixer on an electric drill. When the level drops, because of the air in the sugar, refill with hot water until the level stays at the line. The syrup will be 65% every time. I've tried to add more sugar to get to 67%, but it's not really possible without sugar precipitating out of solution. The thickest sucrose syrup I've ever fed out was 67%, but that was bought in syrup from a manufacturer that had the proper machinery...both heat and pressure.
OOPS, an extra zero got in there somehow!The second one sounds like a recipe for toffee......