Hypothetically, if one was heating up syrup to let the sugar dissolve and one got distracted looking at the beemaster forum for a while, letting the syrup boil. Would the syrup still be good for bees?
Lets just say that it boiled for 30 minutes, turned amber and reduced to about 75% of it's volume.
On a totally different subject, is anyone interested in 5 gallons of flan syrup? :oops:
It's carmelized. I think that's not a good thing.
Even at 1:1 ratios, I don't boil the syrup - just boil the water, turn off the heat, throw in the sugar, give it a stir.
Wait ten minutes, stir again, all is dissolved.
So I need to dump it? Hate to waste that much sugar.
Quote from: patook on May 06, 2009, 04:20:14 AM
So I need to dump it? Hate to waste that much sugar.
hmm... you could always eat it... mix in some honey and keep cooking it until you have a nice honey caramel candy. :-D
OK, I am making a new batch. Of course, I am also sitting in my office on the forums while it boils, but I am taking your advice and it is just water this time :lol:
No Need to boil...just hot ta[ water is a;; I use for 1 to 1 ratio. the only time i use boiled water is in the fall for 1 to 2 ratio.
1:1 boiling for 1/2 hour and reduced by 25% should not be caramelized.
I boil 25lbs of sugar in 2 quarts of water for at least 30 minutes to get 260-270F when making candy boards without it carmelizing.
http://robo.bushkillfarms.com/beekeeping/emergency-feeding/
I dissolve mine in "tap" hot water. couple shakes and your done.doak :)
i have let mine boil before the bees didn't seem to mind. just don't want to let it cook so long as it starts to turn color. oooh yeah i also put a little back for mixed drinks too :evil:. One advantage to beekeeping i always have simple syrup on hand.
I boiled mine and it turned to hard candy about an 1/2 in thick in the feeders, bees were licking it but the top was sealed shut. I don't do that now, however I posted about it, I used a cheap sugar, then used a better sugar. same mix it didn't do that. worked just fine as 1:1
Hot water right out of the tap. Tony
Light amber is the normal color of sugar syrup. Dark amber is not. Dark amber would be carmelized.