So I don't have any corn sugar so I'll be using table sugar. I'm usually a kegging guy but my 7.5% wee heavy won't be drunk fast enough to have its own keg.
I read that table sugar isn't as easily eaten by yeast, so the downside of using it is that it takes longer to prime. To avoid longer priming time, I was thinking of making it into an invert syrup which breaks it down into sugars that are more quickly metabolized by the yeast.
If I have to use, say, 4 oz of table sugar, can I simply invert it and use as is and still get the same carbonation level? In other words, does inverting change the sugars "potency" requiring more or less to be used?