I was going to start a new thread but saw this and thought I may as well ask here. Do I really need to invert sugar? I am asking because I intend to make some invert sugar tonight for a recipe this weekend. I know that the process "breaks" sucrose into glucose and fructose by using heat and an acid to speed the process. Wouldn't boiling wort do this - it's acidic and hot. And while I'm at it isn't clear (light) Belgian candi syrup just inverted beet sugar? I get there is a difference in the darker Belgian syrups but I wonder if I could save some cash and time by just using cane or beet sugar instead of syrup.