I read online that inverted sugar is a combination of glucose and fructose. Either of these two ingrediants is ideal for fermentation with an extract as far as I know. It ferments faster than regular sugar (sucrose) that you buy at the store (because the bonds don't have to be broken down from sucrose into glucose and fructose for the yeast to eat). Inverted sugar can be used as a substitute for corn sugar I heard, because they are the same thing i think. I made inverted sugar by combining 1/10 of a tablespoon of cream of tartar to my 3 cups of sugar with some water and then boil. Has anyone made this and will it make a difference in the fermentation time?