Inverted sugar

[hannabarn]

Does anyone use inverted sugar in lieu of regular sugar water to raise the s.g. when starting fruit wine?

 

[Dean]

inverted sugar is easier for yeast to eat, but they don't seem to mind eating the regular stuff, so I don't bother with that anymore. I used to, but did not see any benefits.

 

[hannabarn]

OK thanks, Dean. I think I read somewhere that it improved the flavor in fruit wines, but if it doesn't then I can't see any benefit to using it!

 

[pelican]

I just make a sugar syrup which is one of the essential steps in inverting the sugar and figure that's good enough.

 

[grapeman]

I invert the bag when I dump it in. Does that count?


Actually sometimes I really do dissolve it in water and bring almost to a boil, but I have never made a true invert sugar.

 

[Wade E]

I just dump it in warm water and use the mix stir(drill mounted) and it mixes it up well. Never used inverted.

 

[hannabarn]

I guess there is no advantage in going the extra step and making a true inverted sugar. I was just curious. I guess inverting the bag will suffice!

 

[smokegrub]

I always just pour the sugar into the primary and stir like the dickens.