Sugar water ratio

[Fishing-Nut]

I've been feeding the bees (new cutout) a ratio of 2 cups sugar to 3 cups water and they've been rebuilding nicely. What ratio do you guys use?

[Donovan J]

I use 1:1 sugar syrup but 2:3 works fine

[Ben Framed]

I use 1:1 sugar syrup but 2:3 works fine

I use 1 to 1 under similar circumstances. But as xerox said 2 to 3 should be fine. Personally I will stick to 1 to 1.

[cao]

When I feed it is as much sugar that I can get dissolved in hot tap water.  The higher concentration of sugar will keep longer without molding.

[Ben Framed]

When I feed it is as much sugar that I can get dissolved in hot tap water.  The higher concentration of sugar will keep longer without molding.

Good point and good to know cao, thanks.

[incognito]

When I feed it is as much sugar that I can get dissolved in hot tap water.  The higher concentration of sugar will keep longer without molding.

Good point and good to know cao, thanks.

The amount of sugar that will dissolve will increase as the temperature of the tap water increases.

The same amount of sugar will not eventually dissolve in colder temperatures. I did not know that 5 minutes ago.


https://www.middleschoolchemistry.com/lessonplans/chapter5/lesson6

Why do you think sugar dissolves better in hot water than in cold water?The reason why sugar dissolves at a faster rate in hot water has to do with increased molecular motion. The added energy in the hot water causes water molecules to move faster and sucrose molecules to vibrate faster. This added movement tends to make the bonds between sucrose molecules easier to overcome. When faster-moving water molecules attach to sucrose molecules, a higher proportion of these sucrose-water interactions have enough energy to pull sucrose molecules away from other sucrose molecules, so the rate of dissolving increases.

[The15thMember]

The amount of sugar that will dissolve will increase as the temperature of the tap water increases.

The same amount of sugar will not eventually dissolve in colder temperatures. I did not know that 5 minutes ago.


https://www.middleschoolchemistry.com/lessonplans/chapter5/lesson6

Why do you think sugar dissolves better in hot water than in cold water?The reason why sugar dissolves at a faster rate in hot water has to do with increased molecular motion. The added energy in the hot water causes water molecules to move faster and sucrose molecules to vibrate faster. This added movement tends to make the bonds between sucrose molecules easier to overcome. When faster-moving water molecules attach to sucrose molecules, a higher proportion of these sucrose-water interactions have enough energy to pull sucrose molecules away from other sucrose molecules, so the rate of dissolving increases.

It?s using this principle that we are able to create supersaturated solutions of 2:1 syrup. (Solution ratios are always listed solute:solvent, or substance being dissolved:substance doing the dissolving.)  By heating the water we can actually dissolve more sugar than we have water. So by heating the water I can dissolve 2 cups of sugar into 1 cup of water.  Thick syrup like this is traditionally used for fall feeding.

[yes2matt]

When I feed it is as much sugar that I can get dissolved in hot tap water.  The higher concentration of sugar will keep longer without molding.

Good point and good to know cao, thanks.

The amount of sugar that will dissolve will increase as the temperature of the tap water increases.

The same amount of sugar will not eventually dissolve in colder temperatures. I did not know that 5 minutes ago.


https://www.middleschoolchemistry.com/lessonplans/chapter5/lesson6

Why do you think sugar dissolves better in hot water than in cold water?The reason why sugar dissolves at a faster rate in hot water has to do with increased molecular motion. The added energy in the hot water causes water molecules to move faster and sucrose molecules to vibrate faster. This added movement tends to make the bonds between sucrose molecules easier to overcome. When faster-moving water molecules attach to sucrose molecules, a higher proportion of these sucrose-water interactions have enough energy to pull sucrose molecules away from other sucrose molecules, so the rate of dissolving increases.

And you'll notice, if you heat the water first, then pour the sugar in, the solution cools off quick! Adding sugar is like adding ice.  BUT if you had a bucket of plain hot water, and a similar bucket of hot sugar solution, the syrup will retain its heat longer. Think hot potato.

[ed/La.]

Often 1 to 1 is enough. I mix in 5 gallon bucket with paint mixer. No heat. If you are worried about spoilage a splash of  unscented bleach. I often add a bit of sea salt add a splash of vinegar. That cost around $2.50 a gallon. My home apiary consume 4 gallons a day when I feed. That is $10 a day.  I am not going to double the sugar and spend $20 a day. If they need that much sugar it is time to move bees to a location with better nectar flow.

[Oldbeavo]

Citric acid at 1/2 teaspoon to 2 gallons will help preserve the syrup. Alternative to chlorine.

[Michael Bush]

Five parts sugar to two parts water.