Beer Forum

I've got what seems to be a simple question, yet through searching a few forums I cannot find a straight forward answer.

This is not the exact method to create invert sugar but I am using these numbers to make it easier. If i take 0.5gal of water and use 1 lb. of table sugar to invert, would my invert sugar gravity be 1.092 (Assuming 1lb table sugar in 1gal of water is 1.046)

I do not have a hydrometer so it would be wasteful to take a large sample and a lot of scrubbing my equiptment. I'm pragmatic (just learned today as I still a long way back in Sunday Session podcasts!) and would like the easy way out.

Help Please!!!

are you asking if you are effectively doubling the amount of sugar because you are turning sucrose into fructose and glucose?

If that's the case, then no. same amount of sugar before and after. You are just splitting a more complex sugar into two simple sugars.

So 1lb of sucrose will make 1lb of invert sugar

If you are wondering about the gravity change from boiling your sugar solution while inverting (but I don't think this is what you were getting at), then it's to hard to give an answer because we won't know how vigorous the boil is/evaporation etc.

The other question is why bother? I get the impression the need to invert sugar (to avoid invertase) in most recipes is overstated. I think many home brewers used to think sucrose gave a "Cidery" flavor, but it was actually acetaldehyde.

Kodos wrote:are you asking if you are effectively doubling the amount of sugar because you are turning sucrose into fructose and glucose?

If that's the case, then no. same amount of sugar before and after. You are just splitting a more complex sugar into two simple sugars.

So 1lb of sucrose will make 1lb of invert sugar

If you are wondering about the gravity change from boiling your sugar solution while inverting (but I don't think this is what you were getting at), then it's to hard to give an answer because we won't know how vigorous the boil is/evaporation etc.

The other question is why bother? I get the impression the need to invert sugar (to avoid invertase) in most recipes is overstated. I think many home brewers used to think sucrose gave a "Cidery" flavor, but it was actually acetaldehyde.

Thanks! Pretty much I plan on using Invert Sugar as a easier and better way to add fermentables a few days into fermentation. From what I understand (could be wrong) that when you add sucrose into fermentation the yeast has to split it and then consume the sugars so by inverting it you make it easier for the yeast to consume it quicker. I plan on brewing a quad and due to my equiptment I don't think I can get the gravity high enough so I plan on using this method to boost overall gravity and also dry it out a bit.

If you've had a decent, active ferment, the yeast won't have any trouble chewing through sucrose.

Personally I wouldn't bother inverting the sugar. I think the Belgians just use plain table sugar in their bigger beers, without major concerns.

If the yeast can get through maltose, sucrose will be a breeze.

Anyway, happy brewing!

Generation of invert sugar is a wasted effort. The yeast doesn't care that you're doing it a favor. It's like the difference between a lollypop and a candybar. The yeast don't give a crap. They just see the sugar and eat it, without a care in the world as to which kind is easier to eat.

If you are a pragmatic brewer, don't bother doing invert!

Maybe these sites will clear some things up.
http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert
http://barclayperkins.blogspot.com/2009/06/refined-sugar-vs-invert-sugar.html
http://barclayperkins.blogspot.com/search/label/invert%20sugar