Hi @OpenFermenter , the basic answer is, not a lot. You might care to read English Ales - What's your favorite recipe? where the subject is discussed with more detail, including in post #3353, pictures and detail of making and neutralising my version of Invert No 2 to 3. There I suggested 0.35 gm of sodium bicarbonate.
Ragus invert their sugar at a constant 70C and at <pH 1.6, then neutralize to between pH 5 and pH 6. Having nothing remotely like their equipment, my method is both different and comparatively rough and ready, but being on a smaller scale does create a satisfactory product.
Briefly, 1Kg sugar is added to 500ml water at pH 4.4 to ensure no alkalinity is present. This is heated and when at 70C and the sucrose seen to be mostly dissolved, a quantity of acid is added that would lower the pH of 500ml of water from 4.4 to between pH 2.2 and 2.0. Heating and stirring is continued and the mixture clearing as inversion begins, invert being more soluble than sucrose. after simmering for a few minutes, the previously clear solution will begin to slightly color, the point I take to indicate inversion nears completion. At this point I will add extra sucrose, remove heat and neutralize.
If sucrose was inverted, when cooled to ambient, no sugar crystals will form.
