Author Topic: source for Invert Sugar?  (Read 3855 times)

Offline Steve

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Re: source for Invert Sugar?
« Reply #15 on: February 05, 2011, 07:47:48 AM »
It's very easy to make your own.  You need:

4 cups cane sugar
2 cups of water
1/4 tsp citric acid (available from LHBS)

Here is a pastry chef's recipe, much like Punatic's (with some differences). http://www.chefeddy.com/2009/11/invert-sugar/ The recipe is half way down the page. There are some photos with metric conversions.   He writes that the sugar can be stored for up to 6 months in closed container in the fridge so you could make a load of it.
Steve
 
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Offline tygo

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Re: source for Invert Sugar?
« Reply #16 on: February 05, 2011, 08:29:23 AM »
Sugar ferments faster and cleaner when it has been inverted first.  The yeasties can concentrate on fermentation only instead of conversion and fermentation.

That's the theory.  In real life brewing I haven't found that it makes any difference.

I haven't used invert sugar so I can't say whether it makes a difference from my personal experience.  But I've never had any problems with the yeasties tackling a beer with 20% sucrose.  I've got one like that in the kettle right now as a matter of fact and another carbing up in the bottles as I speak.
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Offline tubercle

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Re: source for Invert Sugar?
« Reply #17 on: February 05, 2011, 10:44:44 AM »
Quote
For brewing purposes it doesn't matter. Its a waste of time

Why is there a market (us!) for $8/lb. Belgian Candi sugars?!?

 Marketing (see also: P.T. Barnum).

If there wasn't a demand there wouldn't be a supply. Economics 101.
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Offline punatic

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Re: source for Invert Sugar?
« Reply #18 on: February 05, 2011, 03:30:25 PM »
Sugar ferments faster and cleaner when it has been inverted first.  The yeasties can concentrate on fermentation only instead of conversion and fermentation.

That's the theory.  In real life brewing I haven't found that it makes any difference.


Brewing?  Hmmm...  I hadn't thought about it that way...   ;)
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