Does Inverted Sugar Improve Distilled Beverages?

Inverted sugar claims to help "remove the table sugar" flavour from our distilled drinks. I decided to test it out and see how it worked for me!
Table sugar vs invert sugar. . . . . . . .with another little test thrown in for good measure.
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[@BeardedBored]

Dude, thanks so much for the shout out, and for doing this test! I've always wanted to see the side by side results for this. Really solid test:-)

[@thirstbuster78]

I love seeing my favorite creators help each other out.

[@mattthemechanic7386]

I used the T500 setup but added the alembic dome under the column and the smoothness was dangerous.

[@thirstbuster78]

@@mattthemechanic7386 Interesting idea! I have both tops but haven't tried the ambellic yet.

[@Sh1tfaceMagee-db3px]

Please expand your statement, it is entirely lacking in context, do you mean therefore the exta copper contact reduced taint, off flavours etc & made fore a smoother, cleanermore drinkable product??

[@drfreetime9320]

I found/remembered a 5gallon bucket of 40lbs of sugar I inverted last year and right now have it going along side a sister container of regular sugar, using 100% backset (from 35lb corn, 3.5 rye, 3.5 barley) in both(25 gallons each) and then just so happebed to stumble on this video....I will come back and let you know how my taste testing goes in a couple weeks! SN: From George I found Bearded and now have found you! (Did you ever imagine being a single-name celebrity? 😁) You're all inspirational and fantastic teachers! Thank you for sharing and keeping the knowledges alive & improving!

[@southcack8245]

You mentioned the Malliard reaction at one point. There's a lot of misinformation on the forums about that process. It doesn't occur in the presence of moisture (water). What you're seeing is caramlization which is a different process. The Malliard reaction is what you get when you sear a steak, or bake a loaf of bread. That's why it is suggested to pat a steak dry with a paper towel to remove surface moisture. In the case of the bread, the moisture is evaporated off by the heat of the oven. BTW, great video. I think the theory is that because the yeast don't have to do the extra work of breaking down the long chain sucrose into the two shorter chains, glucose and fructose, the ferment is cleaner. Some people think the extra effort may be creating some off flavors. I haven't done it enough to know.

[@no-sway3709]

Good theory. I don't know that it's worth the extra effort unless you're going for a neutral spirit.

[@davidtigwell9021]

A (mostly) spot-on comment! The Maillard reaction forms complex molecules composed of sugar and protein - amino acids, actually. There is really no protein present in the wash at that point. Next, the Maillard reaction does not occur below about 150 degrees. (300 F). The reason you dry a steak before searing is that the water clamps or limits the meat's temperature to 100 degrees until the water boils off. So - boiling water prevents the reaction by limiting the temperature.

[@DenisKartashevskiy]

@@davidtigwell9021 you are mostly correct :) sugar syrup boiling temperature is significantly higher than 100°

[@davidtigwell9021]

@@DenisKartashevskiy Yup. But no where near 150 degrees for the Maillard reaction. But let me specify a bit further. The rate of the Maillard reaction, like virtually all others of interest here, is temperature dependent. (The rate kinetics are first order with temperature.) There is not a magic temperature where they start or stop. 150 degrees is simply where the reaction proceeds fast enough to matter.

[@DenisKartashevskiy]

@@davidtigwell9021 I was gonna completely agree and then I googled sugar syrup boiling point... Today I learned it can go upwards of 375 - 380° F/190-193° C for various stages of caramel/sugar candy. Apparently at 170 Caramel - Light Brown: The liquefied sugar turns brown. Now the liquefied sugar turns brown in color due to carmelization. The sugar is beginning to break down and form many complex compounds that contribute to a richer flavor. Anyhow, google it, it's fascinating. Also you are probably correct about caramelization vs mallard ...Maillard reaction involves amino acids, whereas caramelization is the pyrolysis of certain sugars...

[@adammitchell3462]

Since learning of it,I've inverted the sugar every time,however my first few runs I did not invert but had great results non the less. I think conducting a triangle test myself would be very interesting. Thank you so much Jesse, bringing such ideas to mind,its very helpful to new distillers.

[@timklieber6085]

We make hard Seltzers at the brewery I work at and invert the sugar prior to fermentation. We found that otherwise it's a lot harder on the yeast. They have their own invertase enzyme, so it will convert the sugar to smaller chain stuff, but it prefers to skip that step or do very little of it.

[@jeromeshort]

Thanks Tim, it’s notable that at a commercial level this step is worth it. Have you settled on a specific yeast for this to get that clean ferment? Do you feel it’s preferable to invert the sugar rather than look for a yeast/enzyme that would let you skip this step. The goal being the cleanest, but efficient, neutral.

[@timklieber6085]

@@jeromeshort We use a yeast that has been bred to not throw off sulfur compounds, it doesn't have that pathway anymore. That was our biggest challenge with a nutrient desert. You don't have to invert, but if you don't I'd say you want to add some invertase enzyme a few hours ahead of pitching to give it a head start so your yeast have easy stuff to chew on. Also highly recommend a product like goferm.

[@chucker1576]

@Tim Kleiber, that’s interesting!! I didn’t know they did that for sucrose based seltzer base. I also work with those processes, but downstream with membrane applications. We do tend to notice a difference with respect to membrane performance and dextrose vs sucrose ferments. Our assumption is that there may be more non-fermentable residuals in the dextrose and the inversion of the sucrose probably leads to better numbers in the final analysis. Any thoughts on those differences? Thanks!

[@josephjustice9881]

@@jeromeshort Be careful not to caramelize the sugar when converting it. If you caramelize it, you are actually making it more complex than the sucrose you started with.

[@snappingbear]

@@timklieber6085 Yes, use invertase if you can source it. However, in the vast majority of cases where you're using normal yeast that naturally produce invertase then making inverted sugar yourself is a waste of time and effort because the yeast themselves will do the conversion far faster and with 100% efficiency anyway. Commercial production of inverted sugar uses immobilized yeast that produce invertase. They don't use the acid hydrolysis method shown in this video.

[@reinkutsar441]

Hey! Just went through this topic in school. (Learning beverages technology) you should add acid (citric acid) after the boiling. Boiling it too long with acid will bring out one toxic compound. Also its good to take away the foam on the top of syrup, while boiling. Also adding yeast to be puffed and grow for 15min in a yar of warm water before ading to the big fermenting pot.

[@reinkutsar441]

Also while making inverted syrup. Yeast eats the both of the faster and grownbetter and more stabile fermentation. And it will be more complite.

[@redstone1999]

Gather this would be a concern when sweetening simmering fruit wash. The natural acids in fruit does the inverting. 20 minutes simmering sugar solution is not a long time or super high heat. When making maple syrup, we bring it to 219 F taking several hours to do so. Most maple sap has some natural acids in it. Not counteracting your comment, just asking.

[@Murlockingqc]

what toxic compound?

[@Homebrew58]

In brewing beer invert is made with unrefined sugars like Turbinado or Demerara. English brewers have been using invert sugar for over a hundred years and typically use it in four types from #1 to #4. with #1 being the lightest in color and #4 being very dark (250 to 325 SRM). I've used it in making traditional English Mild, Porter and Stout. I've always found the flavor to be slightly of toffee but that could be from making it with unrefined Turbinado and not table sugar.

[@skipsmith9692]

Funny that I find you tried this. I started inverting my sugar wash last year and have been amazed at the better taste and I do take it to the golden color. The process is quicker by weeks over standard table sugar and is on the level I find with corn sugar. I will never go back to using standard table sugar ever again. Truly a much better product. I do ferment at a lower temperature and find that makes for a better product as well. One final note, if I could find a resource where I could purchase corn sugar at a decent price in volume I would do it exclusively.

[@chvfd687]

That can be a pain in the padded @$$ in finding it at decent cost. Been looking for same myself. Best I can find is around 2 dollars (US) per pound. Way too cost prohibitive for the volumes I try to shoot for.

[@everettmabbott1704]

I have used inverted sugar in ujssm Makes for a better mouth feel less bite and prickly feel on gen seven as we talk will still next week I drink at 50%. Thanks for the birthday wish . I have been watching your vids for the last year and keep up the good work .I have been at this hobby for about ten years and have been greatly rewarded by it.

[@spikelove9533]

Cool video Everything we can do to keep the little guys to not get stressed, helpes the spirit in the end. I dont use white sugar i get raw sugar for a buck a pound thats double the price of white sugar but worth in IMO

[@ARCSTREAMS]

well raw sugar would have more impurities and still make your yeast work as hard if not harder than refined white sugar i would think

[@markfung5654]

Mate an excellent vid. It's freakin hard to convert flavour/taste into words. Bravo . Well done.

[@victormiddleton6579]

15.23 "trust". You earned you're spurs when I remember you heading out to a salvage yard to find 2inch copper for building you're 1st still. Seems a long time ago. Oh how you've progressed. Still watching and learning. See you still have the 10 litre chinese still that I use. Respect!

[@arealcanadian419]

Let’s help Jessie (and ourselves) out, everyone here that can redo this same experiment do so, then get ten people to try it then post back here how many were able to distinguish between them.

[@sheep3854]

I have the ingredients to do 2 washes in the shed right now. sounds like my days just got busy

[@MultiTut69]

I did this same test (not the third version) back in November. I do find a very subtle difference in flavor also. Will have to try the extended simmering version next. Great video.

[@gnuyen]

Can you do a real side by side test with dextrose(glucose) vs sucrose vs inverted sugar (glucose+fructose) vs pure fructose vs maltose all at once with the genio still on automatic to azeotrope? Since yeasts can utilize glucose directly some people think the sugar bite might be much less or gone from a dextrose based wash. I *think* wheat based washes break down to a lot of maltose which is broken down into two glucose molecules. One of the great things about that genio still is you can run really controlled experiments like this.

[@GreySectoid]

Interesting that you picked honey flavor, since bees actually do invert sugar before storing it as honey.

[@kayakMike1000]

Did not know that

[@Succumbed2Rum]

Very interesting! Thanks Jesse!

[@kalleklp7291]

I once made an experiment with "caramelized" sugar and used it for a rum. I must say it did the job darned well. Now my setup was my typical rum setup with a dunder pit I've had going for about 2 months in the summer and some molasses. The only difference was the cane sugar that was switched to the caramelized normal table sugar.

[@RomanvonUngernSternbergnrmfvus]

Have you tried Caramelized Cane sugar? Only difference between that and cane is the bleaching and grinding

[@kalleklp7291]

@@RomanvonUngernSternbergnrmfvus Thanks for the tip. I'll have to look into that. :)

[@RomanvonUngernSternbergnrmfvus]

@@kalleklp7291 no prob

[@jenyawooten1455]

I have definitely found that in my fermentations it seems like carmelized sugar has less actual fermentarion than any sugar or invert sugar. I've checked it with a couple different types of brewing yeasts and kombucha

[@tomhill4003]

Excellent information... Thanks Jessie!

[@puddingwar5110]

I've done a few inverted sugar washes quite a few without although not side by side. For me the difference I find is what a smoothness or a lack of bite that is there in my sugar head recipes without inverting the sugar and sold me on doing it.

[@britinozoz]

I've been following B&B fore a while and made his hard seltza with the inverted sugar method. Glad you posted this video cos it answered the questions that had. Cheers Chris...

[@n8vmc469]

I find that inverted sugar ferments easier. Tends to ferment out dryer. Pretty much like your experiment. If it will help keep from getting a stuck mash, I’ll continue to use it.

[@charliemerritt5603]

Made a difference in my ujssm like you said it made it a little fuller on the back of the palate.

[@user-shag]

hi Jessy, it would benefit to stir the sugar solution during fermentation?

[@kc-wj3nx]

I’m running a 20 gallon inverted sugar wash identical to my last regular sugar wash except I added one small can probably 300ml of tomato paste as a yeast nutrient. PH was perfect to why was recommended. I’ll give results when in done in 24/36 hrs

[@spence5103]

i have used inverted sugar for winemaking before and found it gives the yeast a boost and gets the fermentation started quicker and also stronger during the first 24hrs. Not noticed any other advantages or for that matter no disadvantages either. hope this helps someone.

[@redstone1999]

I have noticed that also. I usually use fresh squeezed lemon (helps to give a micro-hint of citrus to inverted sugar syrup). In a pinch, I have used white vinegar with good results also. I also invert white sugar by adding sugar to the simmering fruits ( like elderberries/black currants/ wild cherries.....). Their natural acids do the inverting. A fast start to fermenting is never a bad thing.

[@spence5103]

@@redstone1999 Oooh, not tried it with simmering fruits before, best I give this a go on my next batch. Think you may be onto something here. Thanks for the idea.

[@richardcoates755]

Soooo, i could use fruit juice instead of water to invert sugar and no need for acid? Ive tryed a couple of fruit juice sugerwashy things and although the "brandy" has nice flavour it also gets a very bitter aftertaste. Any ideas on that?

[@1st67mustang390]

I was just talking to my gf about trying this for wine making...thanks for the info

[@Michael_Kerstein]

Jessie you ever tried boiling the wood while boiling your water to make mash and just fermenting with the wood still in it? Definitely adds a whole new taste to it

[@tectonicbrewing4168]

Will you use dark inverted sugar for rum?

[@MrSomethingElse]

dude, in htown, trying this sugar inversion thing, using dates, jaggery and 5kg of table sugar. you are a great teacher, hic, the proof is in my pudding cuz. I try to just change one or two things each run and i do my best not to be a dick. to be honest, i'm batting about 3 out of four, i am currently running my applejack back through the alembic, because it tasted like dog ass. I'll keep chasing brudda, you keep sliding me tips, be great to down a few with you one day man, we just purchased our 3rd still, it arrives on the weekend. i've been home brewing for decades but distilling for about a year, steep learning curve but popcorn taught me the basics and you are teaching me the finer points. i am hoping to provide decent liqour for my youngests wedding later in the year, im thinking a kahlua and a killer moonshine with cornmeal. the test runs are proving to be hella efficacious... all signs point to booze my man. kia ora.

[@RiggerBrew]

Reminds me of the discussion for brewing Belgium Beers. Making your own vs buying candi syrup. The maliard reaction does create unfermentable sugars...

[@lank_asif]

I love you, dude. Thanks for just being a straight up legend!

[@jeromeshort]

Another solid video, thanks Jesse. I want to try this to dial in my pallet into the ‘sugar bowl’ taste.

[@Winkleo.x]

I use a thermometer instead of time since the H2O ratio affects the reduction time. You want to simmer the solution until the water boils off and gets to about 114C. For 3kg granulated cane sugar, with a vigorous simmer, it could take upwards of 45 minutes. It's the Soft Ball phase on a candy thermometer. Get it mixed before it cools because it becomes a viscous syrup, and when left to cool completely, any nucleizing impurity will turn it into Superman's Fortress at room temperature within a day. I have a bun in the oven right now using invert with the exact recipe of its older twin who instead enjoyed granulated cane sugar incorporated just prior to amylase temp. Edit: I just realized this video is older, but the content is timeless.

[@alanleonard8739]

We have several beers and ciders we brew with inverted sugars. The “sugar bowl effect” seems even more pronounced, for me, in beers and ciders if table sugar is used.

[@danpszeniczny9664]

You answered my question regarding the sugar bowl effect.

[@josephjustice9881]

Same with wines!

[@epicmotorcyclerides2812]

Awesomest channel ever. I have a question….Sorry 😊. I did a sugar wash with 15 litres of water and 5 KG sugar & Turbo Yeast. After 4 days the bubbles stoped in the airlock. Started the distillation, first 150ml were like acetone and went in a mason jar. Flavour changed significantly after that and stayed this way until i had about 3 litres at +90%. After another 500ml though the alcohol content went down to 50%. I thought it had finished but when i opened my still, it was still full…….Is there a reason, or is this normal? This is my first ever attempt at this new hobby.

[@hatchet7710]

Yes Jesse try inverted lightly carmalised sugar with a vanilla pod or two take the pods out after that and run the mash

[@brodyendsley7609]

I recently tried inverting my sugar lightly found this to be a good way to make my wash run very smooth quickly and finish up nicely and clear but comment about the vanilla bean is something I've always been curious about as I like the flavor and would like to try it in some different ways

[@tomspreacker4489]

Thanks for the post. I will give inverted sugar a try on my next wash. I used Karo syrup on a batch a few months ago that made me think the 1 hour boil may provide a similar finish.

[@motorsandmayhem1020]

Very interesting. Will defo try this with a ujssm in the future. I'm wanting to experiment with some rum for the next few washes so will be a while yet 😂

[@hollowcostrefuter1304]

The boiling of water strips it of oxygen the yeast need. If you are doing a small batch you should figure out a way of getting it back in the inverted sugar medium once its cooled (bubbling air) if it is going to make up a large proportion of the brew to be fermented.

[@robert9473]

Ok cool good experience what about sugar mash with brown sugar? Thanks to do the test and share with us Thanks Bob canada.

[@russellmcgahee942]

I'm in love with the passion on this issue. Chemically yeast just Eats and Shits, to put it simply. Yeast only care's fundamentally about the Ph and food source. Exhaust the food source '"sugars, Complex sugars, Controvertible Starches". Once the Alcohol level has increased enough to kill them; It's over.... The flavors you put in your Mash determine the out come unless use use an infuser on your still. Use your Hydrometers Well it's you Map as well as Ph meters. Bio-Engineer.

[@thawtworx3364]

Still looking for the source, sadly, but in something I read about how yeast process sugars, there was something that caught my attention on how yeast break down sucrose, it supposedly creates sulfur molecules to separate the sucrose into Fructose and glucose, because yeast don't actually use sucrose directly in their metabolic path way. My assumption from that, is less sulfur compounds, in the fermentation, if using inverted sugar.

[@jameswatters9592]

now thats worth the the aggravation cost of inverting sugar

[@phillip6083]

I make wine and ciders and have noticed that stuff bottled at a certain brix after a time gets sweeter. Then i started hearing about invert. Especially in my ciders that are heat pasturized. Going ahead i plan to back sweeten with invert and I expect no self sweetening in the future. I have a batch of apple cider i will be doing up here today. Will let you know how this works.

[@tommywise1702]

I convert the sugar for 1 hour to a golden color, cool down to below 180 and add corn syrup. Makes an interesting wash.

[@charlesschmidtke8427]

That’s very interesting going to try this for sure

[@silver-hy6mi]

I done a few test with home brand sugar from the supermarket like Woolworths and Coles home brand against CSR and BunderBerg sugar and found that home brand sugar has a lot of unnamed fillers, the one I could find was salt or sodium! Which gave a lot off smells and tastes where the named brands don’t, and for the same amount of sugars different SG and takes a longer period of time to ferment by 3-7 days longer! This experiment I’ve done and recorded a figures for the past 18 mths! With the same results! So be careful of what you use.

[@redstone1999]

Scammers like the honey con-artists. Hard to find mfg'er who do not cheat.

[@karlosss1868]

Thx... Hadn't thought of that.

[@bobtheelectrician6692]

Noticed that overall pH is much more stable with inverted sugar (no crashing), perhaps since the sugar and acid have had a chance to react before yeast is pitched.

[@phillip6083]

IF you have sugars that are indigestible to the yeast due to the maillard process add amylase enzyme(beano).

[@44RobC]

I've been using Birdwatchers recipe for neutral spirit over the last 5 years or so. At first a stuck fermentation at around 6% ABV was not uncommon but since inverting the sugar for the last 3 years the wash has always fermented out to dryness. Cant say I notice any difference in flavor as my product always get lots of botanicals added to it.

[@jeromeshort]

Thanks, that seems like pretty solid data. Do you use the same yeast every time? I ask because I’m seeing some yeasts that claim to process sugar better. I would like to have a solid and repeatable neutral spirit routine like you have but I haven’t completely dialed it in.

[@44RobC]

@@jeromeshort Yes, same brand of bakers yeast. I did try restarting with wine yeast a couple of times without success. I am currently running Teds FFV that Jesse put me on to, also with inverted sugar and that seems a bit quicker to finish.

[@bradskinner5822]

What temperature do u raise the sugar solution to get your inversion... and how long do u keep it there to get those results?

[@bradskinner5822]

I’ve been using Red Star Dady yeast and it gets stuck before fermenting out ..

[@bobtheelectrician6692]

Noticed that overall pH is much more stable with inverted sugar, perhaps since the sugar and acid have had a chance to react before yeast is pitched.

[@thordurreyrarnarson1115]

Would you ever do inverted sugar + corn wash, 50/50 or 70/30 ?

[@richardwalkden6349]

Interesting perhaps.. I'm a bee keeper and when feeding bees they accept an inverted or corn syrup more readily than a cane sugar and even more so with beet sugar..

[@virgilmccabe2828]

Feeding sugar to your 🐝, can’t be healthy for them. It’s like raising your children on soda pop.

[@lup7271]

@@virgilmccabe2828 do you know what honey is?

[@rolandkeys8297]

I tried inverting sugar with lemon juice and the result was awful. My vodka tasted of wet dog and Marmit right the way through the cuts. ended up throwing the lot away so was very interested to see how you did it and the result.

[@alvaradoj2011]

Cane sugar will caramelize at a lower temp than beet sugar. Just something. Thanks for your videos.

[@ronoxengineering]

When caremalization happens in mycology, its usually observed that any mushroom cultures grown in/on anything that has caremalized due to excess heat during the sterilization step (happens at 120-130C under pressure) tends to grow slow or "lazy", the specific compounds arent over saturating or starving the culture, they just seem to overly relax the culture like its gone into a sort of diabetic shock or its simply choosing to take its time since theres more food than it knows how to deal with. whatever the byproducts are of caremalization of any sugars or carbs, once it browns this always seems to have an adverse effect on larger-cell organisms, which id technically classify yeast as, as opposed to your standard run of the mill microbes like acetobars or the ever present baccilus sp. Its interesting to see this occuring again, where you have ample sugar, nothing was destroyed, the calories are still all there, but its simply choosing not to ferment as quickly, in the same sort of circumstances mushrooms do.

[@Michael_Kerstein]

So was the one that was boiled longer the best? I'm curious cause I'd like to try to make something with it

[@rcbran]

So would the darker invert sugar you did compare to a Belgian candy syrup? The flavor you're describing might be good in a rum?

[@marcelohernandez7215]

Awesome vid Jess, thx!

[@markafterdark8047]

What about having a kick-ass weekend?

[@chvfd687]

I've been considering using an invert for my washes but was uncertain of the results if it would make a satisfactory product for my friends holiday gifts. This settles any doubt I've had. Getting preps going for holiday spiced cider and just really curious as I normally use apple juice to make my primary wash. Would the simmer break down any pectin contained within as I really don't want that cloudy look resultant of that. I'm sure pectic enzymes would alleviate that problem but just looking for more input on the matter. Great post and thanks

[@kenbedley5758]

Thank you for all the advice you give Brother. I was looking through the comments trying to see if my question was there I did not see it. Using the citric acid is that why you put in the tomato paste to fix the pH?

[@adamw2785]

Sucrose is a disaccharide made up of 1 glucose molecule bound to 1 fructose molecule. In the case of making inverted sugar (inverted sucrose), the acid is acting as a catalyst to help break the glucose and fructose molecules from each other. That said, you will only get 50% inversion at best using this method (called acid hydrolysis of sucrose), so 50% sucrose, 25% glucose, 25% fructose. The tomato paste on the other hand is acting as a source of nutrients (nitrogen, vitamins, minerals) for the yeast.

[@acadburn123]

Can we get a video on this with different types of sugar? White, corn, raw and tasting :)

[@ARCSTREAMS]

so it seems like the brown one was an improvement over the regular sugar one? or would you say it covered up that empty shell feeling at the end? which did you end up preferring at the end out of the 3?

[@johnnyblanchard3144]

Would you consider doing this same test with dark brown sugar? I'm looking at making a rum and thinking that maybe boiling the brown sugar could produce a better product

[@glenford1779]

You could use brown sugar, try molasses with brown sugar and see what outcome you have

[@philiptruitt]

Thank you Jesse!

[@timothyartman7888]

Sounds like the big advantage is a more complete fermentation. Did all three of the washes have the cream of tartar?

[@Tyresio12]

One was a comparison sample - without it. The other two had it but differed by heating time.

[@jameschapman6754]

I made a sugar wash with inverted brown sugar. Got a spirit with tequila notes🥃

[@melmarshall8176]

Hi Jessie, You have probably covered this but I don’t want to go through everyone of your videos to find out. Do you use U.S.Gallons etc or Imperial.? Keep up the good work buddy.👍

[@melmarshall8176]

Is Jesse OK? I hope so, just asking cos he hasn't responded

[@Thermoelectric7]

He's a Kiwi, so will be working in the metric system, courtesy of the British.

[@snappingbear]

You don't need to boil it for an hour. It's not just time that converts the sugar to trimoline (inverted sugar), it is temperature and an acidic pH of 4.5. The process, known as acid hydrolysis is mostly completed when the temperature reaches 114 ºC or 236 ºF. It you want to make it darker sure boil it for longer at or near that temperature (BTW, it will naturally darken if not cooled quickly. Longer cook times will improve efficiency in diminishing returns, but it should be noted that acid hydrolysis is not very efficient. Inverted sugar is made commercially using.... you may have guessed yeast. But the yeast are immobilized. Their invertase enzyme can do the conversion with 100 percent efficiency. No excessive heat or acid needed. The fact that inverted sugar is produced on an industrial scale using the invertase of yeast makes me suspect making it for distilling or brewing is a waste of time. During the fermentation process the yeast themselves will do the conversion far faster and more efficiently than you can.

[@ilchickentv340]

How does the darker invert sugar wash taste before distilling? Do you taste your washes? Curious how it would compare to mead.

[@bangkokstallion]

What's your thoughts on raw sugar? Been using is awhile and prefer the taste over white sugar, more of those caramel/molasses flavours.

[@txsscubadiver]

I make a hard apple cider. I always use 25% dark brown sugar and invert, and the caramel/molasses comes through so well!

[@guydoesstuff6562]

i have heard that glucose/sucrose leaves the result fairly "jaggy," but dextrose (corn sugar) doesn't do this. can you verify if there is a difference in the product between table sugar (literally made from everything from beets to cane) and dextrose?

[@RichChh]

To be clear, was tartic acid added to the standard sugar and extra boiled sugar solutions? Thanks

[@scottboyd9008]

I use inverted sugar in wine. It dries it out better and I don’t get sweet wine.

[@bakhossassine7968]

i used your formula of inverted sugar , i followed your recipe with great details, my only concern is the bubbling has not stopped over a period 12 days what is going on with it is normal or i have wait much longer advice please

[@tattoolimbo]

I'm quite late to the game, but if you watch vids on how to make Golden Syrup, that is exactly how they do it, just smaller batches and they probably let it caramelize a bit longer to get the real Golden Syrup color.

[@tomgoodwin7134]

Have you ever done a table sugar vs dextrose side by side? I'd bet the difference is stark

[@brandaddy5150]

would you want to or is it possible to invert basically any wash or mash? I did it to molassess recently but its fermenting at the moment

[@gulaggreens296]

I only ever use dextrose for brewing beer these days, much cleaner.

[@3-daughter-dad]

I wounder how different sugars might be different, brown sugar, palm sugar, coconut sugar or even like honey vs maple syrup vs agave nectar vs corn syrup

[@josephgauthier5018]

did you add cream of tartar to all three of them to remove that as a possible confounding variable?

[@AussieMinerGuy]

If you were too run this again but treat the normal sugar the same as the inverted sugar by boiling it, it would be a better test and may produce a different result because if the caramelisation of the inverted sugar.

[@ramonms2089]

Can you apply the same process of heating sugar and acid to molasses?

[@SB4kken]

I would love to see a video of all your equipment, looks like you have a "few" 😊

[@ARCSTREAMS]

the browner one that you say has possibly non fermenting sugar but why did it go down to 5 gp while the regular sugar went only down to 7gp?

[@Araye]

beet sugar or cane sugar?

[@jethrob258]

Sure makes me feel better about my recommendation for inverted sugar.

[@dawnrazornephilim]

Nice, I wonder if you could do a test between normal sugar v dextrose sugar? I have seen it in brewing stores and wonder if there is a difference in using it/

[@NetworkGeek280]

I was going to suggest the same thing.

[@jacobnewsom1962]

Could you add extract to a sugar wash and have some kind of a flavor in the end product??

[@Ansis99]

? I think Citric Acid can give some pH to lower side, which is possible give to yeast some better eating capabilities and create some more esters in the final product. It is easy to check. Just put all together and before/after add Citric Acid, just measure pH of the mix. That`s it.

[@bryanmaher1001]

What wattage are your elements in your 50l boiler and how long does it take to boil

[@rocketsroc]

Could use Dextrose (Corn sugar) which is 100% fermentable and doesn't seem to have a flavor carryover into the spirits. Dextrose will also dissolve in cold water.

[@adamw2785]

Dextrose is just another name for D-Glucose (which most people just know as Glucose), so it is fine to use as a feedstock for fermenting. You can't invert it of course, because there is nothing to invert.

[@josephmiller6145]

What happens if you don't use enough for sugar or used to much or too much the East when you making use when you're making you mad will your liquor come out with supposed to

[@patricaomas8750]

Can you drink the sugar was or how would you flavor it

[@TheNumbers400]

Man, you are now an authority on this topic, so if you say so, it counts. Inverted from now on.

[@andrewwinch2101]

I’ve seen a couple comments hint at it, but couldn’t a part of the flavor change be a result of a cleaner ferment due to lowering the pH in the inverted sugar mash (since yeast prefer lower pH)?

[@StillIt]

Interesting. It could be possible.

[@jasonslezak150]

Great vid very interesting 👍

[@billmccormickjr4884]

Can anyone help a first time distiller?? I purchased a mash grain mix. It's 80% corn 10% rye and 10% barley. They mixed all in one bag. Would I cook at 180°f and ad amylase and yeast nutrient or just cook at 155°f?? If at 155° how long to get all the sugars and flavors out of the corn. Thanks

[@donaldoutterson3071]

DependFin sparge and 145F for 45 min is the minimum infusion process. If not cook the corn at 190 for 10 minutes then add the rest. Do not go above 170 or you will kill the enzymes. Add the yeast nutrient at the end just before the yeast addition. Let er rip and pitch the yeast.

[@saintpatrick5785]

I use dextrose (corn sugar) and just flavor off of that. It will disolve better than table sugar.

[@ARCSTREAMS]

interesting,, i would tend to think that since the yeast works harder to break down regular sugar it might release some different note compounds be they aroma or taste as opose to a cleaner ferment with the simpler sugar that may come out dry but cleaner ,then again it may be the sugar form to begin with that gives this difference that is why a mash made from honey,fructose ,dextrose etc etc will give different results