I make my own, chico--1 part sugar to 3 parts water for the first couple of weeks, then 1 part sugar to 4 parts water for the rest of the summer. Generally, I boil up double batches. At the height of the migration in fall, I'll always have one batch on the burner, one cooling in the fridge and another in the fridge ready to use--and can barely keep up with the little guys!
