Originally Posted by cyruscowboy
I would make it a simple sugar next time by cooking it down on the stove before adding it.
While you can do it, the yeast certainly don't require it. The yeast cell walls have an invertase enzyme that will break apart sucrose with ease. The enzyme remains active even when the yeast are dead, so there is no worry about using sucrose. Besides, in an acidic, water solution, sucrose will break apart spontaneously.
The bigger question is why use it. I'd rather use 8+ pounds of honey (or to make less).