StillSmart

Inverting sugar ?

2010-11-21T22:55:23+00:00

You might have see this:
http://homedistiller.org/sugar.htm#invert
They give exact measurements for 8lb sugar!!
Put 8 lb of sugar in a sauce pan with 2 pt water and 1/2 oz citric acid. Bring slowly to the boil, stiring frequently and boil for 30 mins. Stir in another 2 pt boiling water and allow to cool

Statistics: Posted by hic52 — Sun Nov 21, 2010 10:55 pm

Inverting sugar ?

2010-11-21T21:52:54+00:00

Sure, but it\'s the same thing as far as I understand it i.e. 2kg of sugar inverted, should still read the same as 2kg of sucrose, after all, a hydrometer doesn\'t differentiate does it......
So surely if you inverted a whole 6kg of sugar for a batch it would still measure out the same once diluted down with the 21 litres of water...... (possibly a little less, as some of the water would be present in the invert..... but as most of it would have been simmered down it probably wouldn\'t make that much difference).....

Statistics: Posted by Phantom — Sun Nov 21, 2010 9:52 pm

Inverting sugar ?

2010-11-21T21:38:59+00:00

Phantom what i mean\'t was, as an example I would throw 6 kg of sugar into the mash - how would i equate that to inverted sugar.

Does confuse me when its a mixture between liquid and solids - ie: 2 of sugar (say 2kg) 1 of water (how much MLS to the kg?) and the citric acid would depend on the liquid so thats ok
Or am i reading it wrong ie; could i fill up a 2ltr container with sugar then 1 ltr of water and 1gm of cirtic acid if that was the case you would do work it out by seeing how much sugar (in weight by kg) that would go into a 2 ltr container and in that way work out what percentage of 6kg to work out the equiv to 6kg table sugar (am i making sense?)

Statistics: Posted by hic52 — Sun Nov 21, 2010 9:38 pm

Inverting sugar ?

2010-11-21T20:39:16+00:00

Well I\'d guess that it would be done with gravity measurements, in the same way that you\'d do it for wine making.
Might try it with the next batch I mix up, though whether I use SS triple distilled or a different yeast..... ha! s\'pose i\'ll just get another pack of triple distilled to do the comparison.....

Statistics: Posted by Phantom — Sun Nov 21, 2010 8:39 pm

Inverting sugar ?

2010-11-21T19:47:30+00:00

I had previously bookmarked a website as my wife does winemaking and was talking about it.

[url=http://ezinearticles.com/?Wine-Making-With-Invert-Sugar&id=368202] but could never find out whether the quantities of inverted were the same as normal.

Haven\'t tried it but its on the list lol

Post here if you have a go Id be interested on the results.

Statistics: Posted by hic52 — Sun Nov 21, 2010 7:47 pm

Inverting sugar ?

2010-11-21T17:41:54+00:00

While I wait for my still to make it\'s mind up whether it\'s gonna produce anything, I\'ve just been reading about inverted sugar.
It seems that it\'s possible to invert sugar my mixing table sugar (sucrose), with water and a little bit of citric acid (couple of different recipes/versions of process - but basically 2 sugar, 1 water and 1 gm of citric acid per litre, mixed up and heated to boiling, then simmered for 20 minutes).
There seems to be a number of posts/threads/articles alluding (anecdotal evidence) that it ferments quicker, than just using straight sugar, and that it makes a less sweet alcohol.
Has anyone tried this

Statistics: Posted by Phantom — Sun Nov 21, 2010 5:41 pm