Syrup

[iand]

I think I'll be doing that in future too. Just wondering how you dissolve large quantities of sugar.
I know Michael Collier pumped the liquid continuously between two vats until it gradually dissolved. Is that how you do it? If this is at ambient temperature, how do you get it all into suspension?

We use an old Fullwood Dari-cool bulk milk tank, and pump it into IBCs through the milk outlet.

 

[TryingToLetThemBee]

If this is at ambient temperature, how do you get it all into suspension?

By definition, by having the mix below the saturation point at the relevant temp. At 17C, the correct ratio is below and 2:1 by weight is above. At 20, both are just below but by weight is really close so a LOT of mixing. (Edited for facts from http://chestofbooks.com/food/science/Experimental-Cookery/The-Solubility-Of-The-Sugars.html)

 

[B+.]

By definition, by having the mix below the saturation point at the relevant temp. At 17C, the correct ratio is below and 2:1 by weight is above. At 20, both are just below but by weight is really close so a LOT of mixing. (Edited for facts from http://chestofbooks.com/food/science/Experimental-Cookery/The-Solubility-Of-The-Sugars.html)

Yes. Thats correct. Michael would dump sugar and water into a vat and pump between one vat and another until it was dissolved.
My concern with this method is that you must be sucking granulated sugar into the pump (at least initially). This can't be good for the pump

 

[B+.]

We use an old Fullwood Dari-cool bulk milk tank, and pump it into IBCs through the milk outlet.

How do you dissolve it?

ahh...just checked and it has an agitator. Is there anything else to it?

 

[BeeJayBee]

By definition, by having the mix below the saturation point at the relevant temp. At 17C, the correct ratio is below and 2:1 by weight is above. At 20, both are just below but by weight is really close so a LOT of mixing. (Edited for facts from http://chestofbooks.com/food/science/Experimental-Cookery/The-Solubility-Of-The-Sugars.html)

Air temperature may be, say, 17C, but what is the temperature of the feeder at the top of the hive? Heat rises, average colony temp is around 32C.

 

[TryingToLetThemBee]

Air temperature may be, say, 17C, but what is the temperature of the feeder at the top of the hive? Heat rises, average colony temp is around 32C.

Yup, v valid point once the mix is in place and I try to warm my syrup first for obvious reasons.

 

[sipa]

Solubility of sucrose increases with temperature.

Above 100c pressure is required.

At 20c solubility is around 67%

 

[iand]

How do you dissolve it?

ahh...just checked and it has an agitator. Is there anything else to it?

Just leave it stirring for a few hours, usually overnight. Less if in a hurry, but may have a bit more undissolved on the bottom corners of the tank.

 

[Finman]

Just leave it stirring for a few hours, usually overnight. Less if in a hurry, but may have a bit more undissolved on the bottom corners of the tank.

Then you put next water and it disolves the residual. No problem
But you can make it a problem if you want.

 

[B+.]

Then you put next water and it disolves the residual. No problem
But you can make it a problem if you want.

Thank you all of you. Some things I know a lot about and some things very little. I will need to gear-up to make syrup in large batches.....but not this year