ClarkP. What happens if you can get a good deal on a 25 pound, or 50 pound bag of sugar for the fall feeding and you don't quite use it all up? At Thanksgiving, you bake a cake, add some to the cranberry/orange sauce. How many pounds of sugar will be left?
In the spring 2011, you need to make a 1:1 syrup for some new packages. With the sugar you have left, how will you make that up, by weight,...or volume?
These sugar syrup,..1:2,..1:1,..2:1 recipe discussions for beekeeping are some of the most popular on Beesource and always "crack me up". :lpf:
It's a good thing,......"a pint's a pound the world round".
I'm not saying you're [or anybody is] wrong. When I first read about making syrup for feeding bees, all I read and understood was the 1:1 or 2:1
ratios that didn't differentiate between volume or weight in most books/cases. It was just this many
parts sugar to this many
parts water. In Wekipedia, I just read that, by weight is in perenthisis.
Some of this means you just need a scale to weigh the sugar that is left, rather than just adding a
labeled, 4-5-10 pound bag that you buy at the store to whatever volume/weight of water, or concentration of syrup you want.
OK., maybe you don't actually need a
scale because you only need some sort of measuring container because,. "a pint's a pound the world round".