Invert sugar yield?

[newbie1982]

So I'm reading the parent site on invert sugar I wanted to make a bunch so I had I on hand when I need it. It says 8 lbs of sugar and a total of 4 pints of water. And after I'm done 1 1/4 pint of my invert sugar will equal 1 lb of sugar for a recipe. I I start with 8 lbs I would have to yield 10 pints of product to make the 1 1/4 pint equal one lb. Am I missing something do I loss sugar in the process?

[rad14701]

So I'm reading the parent site on invert sugar I wanted to make a bunch so I had I on hand when I need it. It says 8 lbs of sugar and a total of 4 pints of water. And after I'm done 1 1/4 pint of my invert sugar will equal 1 lb of sugar for a recipe. I I start with 8 lbs I would have to yield 10 pints of product to make the 1 1/4 pint equal one lb. Am I missing something do I loss sugar in the process?

You're forgetting about the water and the voidage in the original sugar and the water you lose during the simmering part of the process...

Don't overthink things before you give them a try and see what happens throughout the process... Just remember that invert sugar doesn't have any preservatives or antibacterials in it so it can go bad easily and rapidly... I wouldn't keep very much sitting around on hand for too long...

[newbie1982]

I do have a problem over thinking things
And with your Gerber and all bran recipes I don't see them sitting for more then a few weeks before it will have to be used
I just couldntnin my head see how this would yield 10 pints

[jb-texshine]

Alot of people have compared invert sugar to just using sugar strait outta the bag and have not noticed a significant difference. Before you go making a bunch that will be sitting around longer than it takes to reach room temp you may want to try yourself and see what you think. Compared to the length of time of some ferments inverting sugar is super quick.