I finally brewed up my intentionally simple bitter or pale ale or whatever you wanna call it. I'll be bottling it (yes, "booh!", I know) and I'm wondering if and how I could use some of the leftover homemade invert sugar syrup (see this post:
https://www.homebrewtalk.com/threads/english-ales-whats-your-favorite-recipe.472464/post-9262814; it's the lighter of the two) for conditioning.
I'm just not sure how much water my syrup contains and how fermentable it is. I guess the only way to really find out is to perform some sort of fast ferment test with the same yeast, but I don't want to muck around with trying to harvest yeast from the fermenting beer, trying to separate the yeast from the beer (so as to not interfere with the measurements) etc.
As I mentioned in the linked post, the syrup was made from a 1:1 mix of sugar and water boiled for three hours at 112-120°C. Can I assume it is over 90% sugar by weight? It is quite runny, though... And I suppose fermentability may have been compromised by partial caramelization... ? :|