Syrup

[Finman]

OK, maybe it was duff or too much water content, dunno never heard of it before

At least if you use sugar syrup like me you know it will ferment if they don't take it down within a week.

Explanation is easy. Warm and moist hive air rises to the feeding box and condensates onto inner surface of feeder cover. It driples to surface of syrup and dilutes it proper to mold and yeast.

 

[B+.]

Warm and moist hive air rises to the feeding box and condensates onto inner surface of feeder cover. It driples onto syrup and dilutes it.

Not with these hive Finman http://paradisehoney.net/en/beebox-beehives/

 

[itma]

Not with these hive Finman http://paradisehoney.net/en/beebox-beehives/

Made in Finland ... !


I think that sort of condensation problem must have been what happened to you.
I've had no problem with branded Ambrosia. And I've still got some left over from the winter before last, not fermenting in an opened (but re-capped) jerrycan.

 

[Finman]

Not with these hive Finman http://paradisehoney.net/en/beebox-beehives/

The place is 50 km from me, near the motorway when I drive the trip Helsinki - sumer cottage

 

[dpearce4]

Boil the water before adding the sugar, this seems to drive off the chemicals added by the water companies to make it potable.

I now only use rainwater collected in clean plastic buckets

Yeghes da

well this year you wont run out of rainwater lol

 

[dpearce4]

From what I've been told, Ambrosia is supposed to keep a couple of years so long as it isn't exposed to extremes of heat and cold. It was in a high density poly (Paradise Honey) hive top feeder so it was well insulated. I would be prepared to accept that it could have been an odd barrel that fermented but it is not true to say that it doesn't ferment (it hadn't been on the hive a long time either...perhaps a little over a week....I ended up by tipping it out)

Do Ambrosia do a dehydrated feed for easy storage.

 

[Finman]

Made in Finland ... !


I think that sort of condensation problem must have been what happened to you.
I've had no problem with branded Ambrosia. And I've still got some left over from the winter before last, not fermenting in an opened (but re-capped) jerrycan.

If it i in jerrycan, phenomenom is different
When can has free space, its volume changes according air pressure and temperatue. Air space breathes. Air which come in, it has moisture, and fructose is eager to catch water from air. Again surface dilutes.
Same happens to honey jar, when it catches moisture from air.

 

[TryingToLetThemBee]

Hi
The 2 to 1 was 2 pounds sugar to 1 pint water
When you scale that up to kg and ltrs its 2kg sugar to 1.2 ltr water approx

He's right and it's 1.25. The reason beginners are driving themselves crazy with 2:1 as 2kg to 1 l is because it is above saturation. So it will throw crystals. 2:1 is two pounds to a pint or 2kg to 1.25 l because a pint weighs 1.25 lbs.

 

[The Drone Ranger]

Mostly using a big contact feeder if its too strong it will crystallise on the mesh and block it
If you add a little thymol it will be even more likely to do that
TryingToLetThemBee has explained why
If you are using a different feeder type like the slot in a polynuc you might not notice a problem

 

[Finman]

Do Ambrosia do a dehydrated feed for easy storage.

He's right and it's 1.25. The reason beginners are driving themselves crazy with 2:1 as 2kg to 1 l is because it is above saturation. So it will throw crystals. 2:1 is two pounds to a pint or 2kg to 1.25 l because a pint weighs 1.25 lbs.

Holy ship. Who are beginners here?
1 kg is actually 1.25 kg.

Beginners are adult people. They drive with Lexus and Mercedes.
Perhaps they sell so that 1.25 kg is actually 1.0 kg. That would make sense. You know, without VAT.

Above saturation.... How bees can make 85% sugar syrup into their combs? It does not crystallize during winter.

 

[dpearce4]

Sorry Finman that was ment to be a joke about dehydrated Ambrosia.

 

[Finman]

.yesh, I understand. Annual syrup making joke festival.
Adult entertainment

 

[TryingToLetThemBee]

Holy ship. Who are beginners here?
1 kg is actually 1.25 kg.

Beginners are adult people. They drive with Lexus and Mercedes.
Perhaps they sell so that 1.25 kg is actually 1.0 kg. That would make sense. You know, without VAT.

Above saturation.... How bees can make 85% sugar syrup into their combs? It does not crystallize during winter.

So what is 2:1 in that far-off land called "metric" if it was 2lbs to a pint here and now we do not know what it is? And we must NOT use ivy sugar. Or ****.

 

[Goran]

If You can find book of G.F. Taranov ( Russian author) " Food and feeding of bees" on english, no more need for some endless theories. I was lucky to be advised at beginning of my beekeeping to read it.

 

[dpearce4]

So what is 2:1 in that far-off land called "metric" if it was 2lbs to a pint here and now we do not know what it is? And we must NOT use ivy sugar. Or ****.

908g:568ml

 

[itma]

908g:568ml

Or 60:37.5

which I reckon can be approximated to 60:40 (or 3:2)

 

[B+.]

908g:568ml

Now thats just silly!

 

[itma]

Now thats just silly!

Nope.
Its 2 pounds (in grams) to one pint (in ml).
And if you reduce that 908:568 ratio to simpler numbers, its 60:37.5 ... which is a lot closer to 60:40 (3:2) than to the 60:30 (2:1) which mistaken metric users struggle with.

 

[B+.]

Nope.
Its 2 pounds (in grams) to one pint (in ml).
And if you reduce that 908:568 ratio to simpler numbers, its 60:37.5 ... which is a lot closer to 60:40 (3:2) than to the 60:30 (2:1) which mistaken metric users struggle with.

I'm not questioning the numbers. I'm doubting that anyone would measure it out that precisely

 

[Finman]

I'm not questioning the numbers. I'm doubting that anyone would measure it out that precisely

If my syrup if too light, I add Sugar. If it is too strong, I add water.

I do not measure them much.

When I buy from supermarket 50 kg Sugar, no need to count it again.