Nighttime temperatures are beginning to get pretty chilly around here. I’ve switched over to sugar cakes for my hives because liquid feed will run the risk of getting too cold soon, causes moisture and humidity within the hive during chilly months (which is a big no no), and they last a while! The bees love these sugar patties for winter time feeding.
20 cups granulated sugar
5 cups water
1 tsp HoneyBHealthy supplement
1 tsp distilled while vinegar or apple cider vinegar
bread loaf moulds*
Combine all ingredients in a large stockpot over medium high heat. Stir constantly until a simmer is reached. Insert candy thermometer. Continue to heat and stir in regular intervals until the candy thermometer reads 234°F. This will take a while so be patient, observant and continue to stir regularly. Once desired temperature is reached pour the sugar solution into the moulds. The sugar will continue to boil and breathe as it cools and hardens.
Sugar cakes can be made in large batches, wrapped in parchment paper and stored in the refrigerator or in a cool dry place until use.
*Sugar cakes are to be placed directly on the brood frames. I use a shim/spacer/rim spacer directly above my brood box to allow space for the sugar cake. Note the size in height of the spacer/shim you are using in your hive. Mine is about 2" tall. Ensure that the amount of sugar solution you pour into each mould will not be taller than the hive spacer and will still fit within the hive. My sugar cakes are just short of 2" tall within the moulds. I then place the inner cover above my spacer.