I have been thinking of brewing a Belgian Dubbel, first attempt, and was studying recipes for inverted sugar. In my search I found this statement,
Honey is a complex mix of sugars but it is mainly glucose (roughly 30%, by weight) and fructose (40%) in invert form; the bees supply the invertase, which is the enzyme that inverts the fructose. Honey's make-up is not consistent - it varies by source, season, region, and producer. It is about 75% fermentable sugar; the remainder is water, proteins, some minerals, etc. This is in brewery lane.com. I was curious if I could heat a honey and water mix to darken it a little and use bit more in a recipe. What are your thoughts or experiences fellow brewers? trick or treat!