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How long will it last in the fridge? I have a Mason jar full from last year. I also have a bag of wine conditioner in the fridge in owned for a year. I assume no mold than the invert should be ok?
I agree, guess I'll just taste it and see if it's okThis question really has me struggling to figure out how it can have a shelf life. Sugar is a preservative, so it's not moldy. Can the sugar break down and it's not quite as sweet?
Use more?
Does it have off flavors?
I'm the guy that will eat things well after the expiration date, They are guidelines... I go by the rule if it looks good, smells good, tastes good, eat it/use it.
How long will invert sugar last in the fridge? I assume with no mold than in it the invert should be ok?
what is going to go bad with it?Sugar is a preservative, so if it's not moldy
Yeast naturally produces an invertase and will use sucroseInvert sugar sugar is easier for yeast to consume.
Yup, ,,, Invert sugar is more soluble therefore you can get a gravity faster or do a sweetener trial faster ,,, (I use a calculator and check if the calculator produced a mistake… & I want to know the answer before I mix a 5K gallon tank of spaghetti sauce or pH answer before dumping in acid etc etc.)Why go through the trouble of making invert sugar. Why not just add sugar and stir?
I always assumed it was to make life easier on the yeast in stressful conditions... The only time I invert sugar is if I'm making a sparkling wine with low pH... at least one of the protocols I'm following has you make a sugar solution with some tartaric acid which will promote the sucrose -> glucose + fructose conversion. Sure, yeast can invert the sugar themselves but if they are in a low pH/high alcohol environment, let's give them a helping hand!I also have to ask why bother feeding yeast invert sugar?
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