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Since honey should be ~82% sugar and 18%water, i diluted the honey with 3 parts by volume of distilled water to get the readings in range of my refractometer Use a name brand olive oil as there was a big rash of adulteration going on with olive oils too for while. The nitrogen content reflecting the amino acids and protein content is also higher in honeydew.

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The main sugars in the common types of honey are shown in table 2 The extra virgin olive oil is ball park accuracy for a honey / maple syrup refractometer Levulose is the major sugar in all the samples, but there are a few types, not on the list, that contain more dextrose than levulose (dandelion and the blue curls).

I have about 25 lbs

Of honey from last fall that i would like to feed back to the bees What's the best feeding method to give this back to the bees All my customers want the honey that i just extracted, so i figured the bees might like this back. This topic is directed particularly to mr

Michael bush, who have shown a tremendous skill with numbers Not to exclude anyone, mind you If nectar is about 80% water, and honey is about 18%, how much nectar is needed to make a unit of honey Honey is listed as 35 ppppg

So if a recipe calls for sugar and you want to use honey instead, multiply the weight of sugar by 1.29 (45/35) and you will get the weight of honey that you need

In your case since the recipe calls for 6 cups of sugar, you will have to weight 6 cups of sugar and go from there. This got me to wondering if the moisture content is reduced significantly whenever you freeze frames of sugar water,nectar or honey Modern freezers are frost free and work like air conditioners pulling moisture. What is the scale you are using

The national brix standard is for sucrose Honey is not sucrose and the scale requries a correction for honey or glucose and fructose mainly The source of nectar affects the capped % water I think heather honey at 22% is acceptable in england

Temperature of the honey and instruement causes errors.

I have done random samplings of a great many nectars, only to discover the sugar content varies greatly A cup of water to a cup of sugar, a pound of water to a pound of sugar Anything will do the job The more sugar the less evaporation needed to turn it to sugar honey and the less the ladies need to consume to keep going.

Received this information from an old bloke, royal jelly for queen and worker differs considerably in sugar content (read the below) is this right That may be a refractometer more suited to brewing Solutions closer to 10% sugar There are different calibration fluids