In the fall when the weather gets cold enough, the bees will simply stop taking the syrup.
Ratio tables sugar story install#
In the spring, discontinue syrup when the hive is strong and the nectar is flowing, when the bees lose interest in syrup, or when you install a honey super. It is the same whether it came from cane or beets. Refined table sugar (sucrose) is a disaccharide derived from glucose and fructose, and has the molecular formula C 12H 22O 11. The source of the plain white sugar doesn’t really matter. It appears as spots of feces around the hive entrance, or inside the hive, and is easily confused with Nosema, which is caused by a pathogen. Bee dysentery is not a disease caused by a pathogen but a condition caused by poor quality food. Some older recipes recommend the use of cream of tartar (tartaric acid) to keep fall syrup from crystallizing, but this practice has been largely abandoned because it, too, may be bad for bees. Confectioner’s sugar has corn starch in it, which is also not good. It is important to use just plain white granulated sugar, not brown sugar, molasses, sorghum, or fruit juices as these all have impurities that can cause dysentery in bees. One gallon of heavy syrup (2:1) may increase colony reserves by about 7 pounds. It is used in the fall if the beekeeper feels there is not enough honey stored in the hive to make it through the winter. Some people advocate the use of 1 part sugar to 2 parts water to stimulate brood rearing, although this isn’t as common as it used to be.įall syrup resembles honey and bees tend to store it for winter. With a ready supply of nectar or light syrup, the workers will build comb and the queen will lay eggs. The availability of nectar stimulates the production of brood in the spring, and light syrup tends to do the same thing. The rationale behind these sugar syrup ratios is that light syrup is similar to nectar.
Heavy syrup or fall syrup is made from 2 parts sugar to one part water. Light syrup or spring syrup is 1 part sugar to 1 part water by either weight or volume. Sugar syrup is usually made in two different ratios depending on the time of the year.
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