A few recipes ask for invert sugar. From some of the threads and questions I've seen on here it seems to be a bit of a mystery. I must admit I've ignored it myself and never paid much attention.
I've just been reading one of my 50 year old Wine books and came across a paragraph that clarified it for me. I hope the information is correct.
Basically Sucrose (standard table sugar) is unfermentable by yeast. Enzyemes break it down into glucose and fructose which are fermentable.
Invert sugar is already broken down into fructose and glucose so can be fermented by the yeast.
Now the simple bit, making Invert Sugar.
Take 2lb of sugar to 1 pint of water. Add 1 teaspoon of citric acid and gentle boil for 20 minutes.
Invert sugar....Simple.
I've just been reading one of my 50 year old Wine books and came across a paragraph that clarified it for me. I hope the information is correct.
Basically Sucrose (standard table sugar) is unfermentable by yeast. Enzyemes break it down into glucose and fructose which are fermentable.
Invert sugar is already broken down into fructose and glucose so can be fermented by the yeast.
Now the simple bit, making Invert Sugar.
Take 2lb of sugar to 1 pint of water. Add 1 teaspoon of citric acid and gentle boil for 20 minutes.
Invert sugar....Simple.