What is your preferred acid for making invert sugar?

[WinterWarlock]

For all y'all inverters out there, do you prefer lactic acid or cream of tartar when making the sizzurp? I'm getting amped to do some Ron Pattinson historical recipes and I thought I'd reach out to see what others have had the best success with. I've been reading up on these sources and I'm still pondering my plan. And while we're on the subject, should I shell out for the demerara? Your thoughts are greatly appreciated!

http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert
http://ryanbrews.blogspot.com/2012/02/candy-syrup-right-way-hint-weve-been.html
https://www.homebrewtalk.com/showthread.php?p=8007560#post8007560

 

[MHBT]

I only did this a few times and i used citric

 

[stpug]

I use lactic, but would use citric if I didn't have lactic on hand.

 

[day_trippr]

I've always used cream of tartar because that's what the first recipe I used called for...

Cheers!

 

[cyberbackpacker]

I would use cream of tartar or lactic, but NOT citric-- I have not liked the results when I have had to sub in citric!