18 responses

  1. Jeff
    January 27, 2011

    I didn;t allow mine to cool. I just poured it out on teh board and had enough left over to make one candy cake. It is a weird feeling boiling sugar. It kind of made me nervous.

    • Phillip
      January 27, 2011

      I don’t understand why we had to let it cool before pouring into the plates either. It’s going to cool off anyway. Why not pour it into the plates while it’s still in a semi-liquid form?

      I didn’t really enjoy doing this, but next year, it might be better to simply make some candy boards and install them as soon as the bees are wrapped for the winter. I can imagine a big board of this stuff going a long way.

      I’m putting the cakes in the hives in about an hour.

      UPDATE: We’ve got a motherload of wet snow coming at us for the next week. I’ll put the candy cakes (or sugar cakes) on as soon as I spot a break in the weather, but it might not be for awhile. What a dank depressing winter it’s been.

  2. Phillip
    January 27, 2011

    So I won’t be placing the candy cakes (or sugar cakes) in the hives any time soon. The weather is too wet and windy.

    But I also won’t be putting them in like I thought I would. I was planning to simply place the cakes on top of the frames (and maybe a queen excluder on top of the frames so the cakes won’t eventually fall down into the frames). Then I’d put the inner cover back on, the insulation and then the outer cover.

    But there isn’t enough room for the cakes between the top of the frames and the inner cover. The cakes are too high. They’ll lift up the inner cover. (I considered this before, but didn’t think the cakes would be too big. They are.)

    I know some beekeepers put a shim or a 3-inch frame under the inner cover to make room for candy, to provide greater ventilation in the summer, etc. But I’m a city boy without the means or the skill for any kind of middle-of-the-winter carpentry.

    So instead, I’m going to replace the inner covers with the insulated inner hive covers I made in October. I never thought I’d actually use them, but they’re designed with some extra space beneath the insulation, enough space for the candy cakes. (Which is probably a deliberate design, but nobody told me.)

    Next year I’ll just use a shim, an inner cover and a piece of insulation, but this year I can probably make do with the insulated inner covers. I hope so, because it’s all I’ve got.

  3. Phillip
    January 28, 2011

    Each hive now has 4 pounds of extra sugar to munch of until the spring. I hope that does them for awhile, because I sure don’t like disrupting them by pulling the roof of their houses in the middle of the winter. What I saw when I popped open the hives is not at all what I expected. The unexpected had become the norm.

    Stay tuned…

  4. Jeff
    January 28, 2011

    Care to give details. I’m curious now. I am wondering if what I am seeing is similiar to what you are seeing.

  5. Phillip
    January 28, 2011

    I saw thousands of bees on the top of the frames.

    I would have posted about it 10 minutes ago but my computer keeps crashing. I need a new computer.

  6. Jeff
    January 28, 2011

    me too

  7. Phillip
    January 28, 2011

    Due to technical difficulties, the trilogy won’t be concluded until Saturday.

  8. Jeff
    January 30, 2011

    I was at the Bulk barn on Friday. They carry anise flavour there. So if I need to add sugar to the hive then I will add the anise flavour to encourage the bees to feed. Especially the nucs this spring.

  9. Buck
    February 20, 2011

    Guys:

    The reason you had a granulation problem is because of two reasons. You need to stir a little slower and when the mixture starts to boil you must STOP stirring. The mixture will increase in boiling rate, raise about 1 or 2 inches and then will fall. This mixture will then turn clear. Boil to reach your target. You allow to cool to 200 degrees so that the liquid can be whipped into a soft fondant. You might want to rethink the vanilla, I’ve had problems with using it. You can also add the vinegar to the cold water first. Great videos, keep up the good work. Buck

  10. Jeff
    February 21, 2011

    what kind of problems did you have with the vanilla?

  11. Phillip
    February 21, 2011

    I probably won’t need any more candy cakes until next year (I hope), but I’ll try to improve our cooking methods. Ours didn’t turn our perfect, but the bees are eating them without any problems that I can detect so far.

    I do plan to mix in some anise oil or flavourings or whatever it is into the next syrup mixture, though. That probably won’t be until March.

  12. Jeff
    February 22, 2011

    Phil,

    Little off topic but when I take semi hard “hardy Kiwi” cutting this year. Would you like some for your yard. They can grow on a trillis or up a fence or even in a tree and they make a very good pollen and nectar source for the bees. I grew mine from cuttings from my aunt’s vines.

    There was a blog on “Honey Bee Suite” regarding the hardy kiwi vines and I noticed you commented on.

    Keep me posted.

    • Phillip
      February 22, 2011

      Would you like some for your yard?

      Sure. Come springtime, we’ll be digging up stuff all over the place, clearing areas behind our shed, etc., to get more bee-friendly plants started. I’d love to try out some hardy Kiwi. But don’t go to too much trouble. Thanks.

      I have some medium plastic foundation if you want it, too. I bought it when I first got my hives, but I don’t plant to use it anymore.

  13. Jeff
    February 22, 2011

    Sure, I’ll buy that off you. I was going to have ot order some but I didn;t want to order 150 pieces at this point in the game.

    • Phillip
      February 22, 2011

      “Sure, I’ll buy that off you.”

      Forget about that. You just have them. Down the road I may have some deeps and deep frames for you too, if I can swing it to all mediums some day.

  14. Jeff
    February 22, 2011

    Every year I put a bunch of hardy kiwi cuttings on for people out this way. So it is not a bid deal. I may try some honey suckle cuttings this year. My mother eis after me for those.

  15. Phillip
    December 29, 2011

    I’m not too excited about making candy cakes again this year. It’s a pain. I wish I had a better method for gauging the weight of the hives. If I didn’t have to feed the bees candy cakes, I wouldn’t. I’d rather just leave them alone. I’m not convinced that their clustering on the top bars means they’re running low on honey. All the hives seemed packed full of honey in the fall. But I’m also not entirely certain of anything. So to be safe, I plan to feed them sometime within the next month. However, I’m giving serious consideration to the dry sugar method of feeding:

    http://www.indianahoney.com/ihf/drysugar/drysugar.html

    Basically, I just put a sheet of newspaper over the top bars and pour on raw sugar. The moisture in the hive softens the paper so the bees can easily eat through it. The sugar also absorbs moisture (thus reducing condensation build up). The sugar hardens similar to candy cakes, so it doesn’t all pour between the frames. And I don’t have to bother mixing candy cakes, which is my main incentive for considering the dry sugar method.

    I’m still thinking about it.

    UPDATE: Here’s Michael Bush’s take on it with photos:

    http://www.bushfarms.com/beesfeeding.htm#drysugar

    I may have to crack open the hives later in the winter to add more sugar, but I think I’d rather do that than make a batch of candy cakes again. One takes two hours and lots of sweat. The other takes two minutes and little effort.

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