Hi everyone
What is the shelf life of the sugar syrup?
Is there a method to extend the shelf life?
Can adding Apple Cider Vinegar extend the shelf life?
If yes, how long does it extends and what is the dosage
thanks for the input
Apple cider vinegar will extend the shelf life dramatically. A tablespoon of ACV per gallon of syrup is the dosage though i know people that add two Tablespoons per gallon.
I have had a syrup on the bees for a month without spoilage. It eventually crystallized so I don't know the upper limit. I have never had to throw away syrup because it was rotten.
A bonus is the 'theory' that ACV keeps bees digestive tract clean & healthy so helps prevent Nosema.
are you talking about on the hive, or making large batches and storing some? for storage, nothing beats freezing it. the one gallon freezer bags work well if you can be sure they won't get holes. for any solid container, leave the lid loose until the syrup is frozen.
4 or 5 years ago there was a article in the ABJ or the gleaning on adding bleach. They used a pool test kit to check the levels and found that it disapated fast but really slowed fermentation and mold.
The sugar concentration has more to do with the life of the syrup than other factors. I use 5:3 syrup all year and it will never grow bacteria, whether you use ACV or not.
I did a test this summer with and without ACV. Both samples sat in the shade for 3 months in temperatures up to 100F. Neither sample ever got cloudy with bacterial growth. At a concentration of 3:2 or above, the hygroscopic properties of the syrup dehydrates bacteria and they will not grow.
Yeast will grow slowly in concentrated syrup and the ACV did not prevent this. There were white streamers of yeast in the syrup after a couple of months, but this did not affect it's use as feed for the bees.
ACV lowers the pH so it's closer to that of honey. Also, the smell of ACV is a powerful attractant and I use it in open feeders to differentiate it from the plain sugar syrup being fed in top feeders.
Bleach would raise the pH to a level much higher than natural honey. I don't use it.
I add 7 grams of ascorbic acid to the water when making 5 gallons of 5:3 syrup. The acid puts the pH down to that of honey and the 5:3 always keeps better. Still, I would only make as much syrup as you intend to use in the next 24 hours or at most the next 48 hours.