This is an interesting question: I hoped to find the data in chart form, but without success - it must be a secret. The formula using the modal freezing point coefficient (Delta T = 1.86 x modality) seemed to give very high concentration levels.....I didn't trust the answer.
However, maple syrup is said to get very thick but does not freeze at 0 degrees F. Maple syrup is mainly sucrose at a typical concentration of 66% sugar. I decided to test table sugar.
White table sugar is also sucrose. I took equal amounts (100 grams) by weight of table sugar and added it to water. After heating the solution and stirring all the sugar went into solution. Last night I place the mixture in the freezer along with a thermometer. This evening I checked the sugar mixture - it was slushy pudding, but not frozen solid. The thermometer read 10.9 degrees F. Yes, my freezer runs a little warm.
From the above test it would appear a 50% sugar concentration would take you to 11 degrees F, assuming one is okay with slush in the tire. Sugar may be an option for moderate climates and/or if freezing protection is required but, the tractor is not worked in cold temperatures. In bulk, I found sugar priced around $0.50 per pound. There might be "not for human consumption" sugar at a lower cost - I did not check.
I would recommend one do their own testing before trying this.
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