I don't think it really matters. From the chemical perspective there is really little differeence between what you call "raw" sugar and white. Surcose is basicly a chemical, and sugar is a chemical. It is white as surcose is white. Raw sugar is still refined to to remove, mould, bacteria, dirt, it is just done in a way that leaves it in a less refined state than white sugar. HOwever, raw sugar tastes better to some and many feel is a 'greener' option.oops, meant anybody use raw sugar vs white?
would be even more natural then the processed stuff.
Thanks -- I will try putting the oils in to keep it from spoiling -- I find that after a couple of weeks, the sugar syrup is turning bad/fermenting/growing unsightly things.Heres what Ive been using all spring, the bees love it and it doesn't spoil easy, you can find all the ingredients at Amazon.
i must warn you.the hot tap water works for me but i mix a half a plastic water jug that they use in a water dispenser - carboy but not sure on the spelling of that ?? - 10 lbs sugar and half full with a little hbh that i made up myself - they love it - so fellas what happens if you take some of the honey thats made from sugar water ?? always wanted to ask that - will it taste like honey from nectar ??