Calculating fermentability of candi syrup

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gyllstromk

gyllstromk

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I have access to some candi syrup bottles. I'm not sure what the conversion from pure sugar is. Is there a handy way to calculate fermentability (e.g., counting grams of sugar)? I'd like to do it right, rather than just pour a bottle or two.
 
Sugar is 100% fermentable.
Measure some water and some candy suger mix it together
take a gravity reading and scale it up to lbs per gallon.
 

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