I did this:
"another thing you can do is make invert sugar from your household white cane sugar. add your 3/4c sugar to 2c water and add about a tablespoon of lemon juice (or citric acid if you have it, at 1g/kg of sugar). mix these in a pot on the stove on med heat and allow to boil softly for 20-30 minutes. you've just turned pretty fermentable sucrose into REALLY fermentable glucose and fructose. check out wikipedia for all the science. this syrup will have the right amount of nearly 100% sugar so you won't get any weird flavors from the sugar."
Is this good practice?
My Haus PA has been in the bottle for 2 weeks now, has a plastic taste and when poured mostly head comes out. I messed up and used about a table spoon instead of a tea spoon of lemon juice. I just used white sugar from the store, I am going to let it sit much longer hopefully the plastic taste fades.