I suppose it is "just regular." I have to confess ignorance of what inverted sugar is in detail and what its benefits are. From what I have seen on-line, I don't think I would go through the trouble of making inverted sugar. (Did I mention that I was lazy?) I added 8 cups of sugar to 4 cups of water, heated over medium-low heat and stirred until the sugar was dissolved, let it cool and put it in glass jars.
I’m not yet sure if I can tell the difference but I might eventually try them both to see. They say if you boil the sugar water with an acid in it for 20 minutes it will break the sucrose down into I believe fructose and glucose. Apparently this saves the yeast from having to do it and it affects the taste. Also one of them supposedly tastes sweeter and one is preferred by the yeast. So apparently it can affect the taste if the yeast goes to tolerance too as there would be more of one kind left. I’m hoping I can’t tell the difference or maybe I shouldn’t try to find out as sometimes ignorance is bliss lol. Being lazy is nice sometimes.
Do you all wash your grapes? I was thinking of removing bugs and pesticides. What about washing in metabisulfite solution and rinsing before crushing to avoid or reduce the sulfites in the wine?