Inverted sugar.....

[fatbloke]

So, when making a fruit recipe - well one that requires the addition of sugar, has anyone used "Inverted sugar"?

If so, was there any noticeable difference ?

Only because reading some stuff by people from "the dark side" and they alluded to quicker starting of fermentation, because it's one less thing that the yeast has to do i.e. not just multiply up to a viable colony, but convert the sucrose as well......

[koomber]

IT's not worth the effort imho. I think because todays yeasts are so well made they have high internal energy reserves which bascially negates the need to do this.

[lockwood1956]

I agree, the yeast will do it in no time at all...

if you make a starter and pitch that, it will all happen in a jiffy!

[lockwood1956]

Buying invert sugar is also expensive.....

if you really need it, you can invert it yourself, by adding a little acid to sugar syrup and bringing just to the boil.

[fatbloke]

-----%<-----
if you really need it, you can invert it yourself, by adding a little acid to sugar syrup and bringing just to the boil.

Yes, that was what I was going to try Bob.... so I can see what it works like.

[Cellar_Rat]

IT's not worth the effort imho. I think because todays yeasts are so well made they have high internal energy reserves which bascially negates the need to do this.

I second that

[lockwood1956]

you can invert it yourself, by adding a little acid to sugar syrup and bringing just to the boil.

I know I might be stating the bleedin obvious here, but be sure to stir rigorously whilst heating so none of the sugar caramelises on the pan base, thus giving you a candied/cooked taste

regards
Bob