Why use inverted sugar in certain washes?

[agooga]

How does it affect the wash, fermentation, flavor, etc?

[MuleKicker]

I have done it both ways. Suposedly inverted sugar is easier for the yeast to digest. So inverted sugar should have a faster/more complete ferment I would think. I didnt notice that, so I quit doing it. Who knows, maybe I did it wrong. It isnt that hard, boil sugar with citric acid for 1/2 hour. That should be one thing I cant screw up. Try it both ways, see what you like. Maybe your results will be different.

[rubber duck]

Sucrose is glucose and fructose bonded together. Yeast can break this bond and ferment the two separate sugars but, in the process of doing so the yeast creates off flavors. Doing the inverting work for the yeast will save them stress and make a cleaner product. I always invert.

[rad14701]

I always invert, but not for overly extended periods of time... I only simmer until my water and sugar mixture starts turning from clear to a very feint straw color... I usually invert at a 2:1 water:sugar ratio as 1:1 seems a bit thick for my liking...

[LWTCS]

I invert with a small amount of water so I can use more cool water to bring my fermenter to volume. This helps me get to pitching temp a bit more quickly. Thus not angering swmbo by occupying the kitchen space any longer than swmbo deems appropriate.

I fill the inverting pot and swirl to get the last bit of syrup off the pot walls and dump from a height to help with aeration.

[MuleKicker]

After a conversation with dunder, I did some investigation. Inverting sugar with acid only inverts a small amout of the sugar. If you want to get close to a full inversion you need to use an ensyme called invertase. That is probably why I never saw a difference in my ferments. I only used acid. Are you all using acid or ensyme?

[LWTCS]

I'm not.

[rubber duck]

I heat mine and use lime juice. Way I figure it is helps speed things along, but ya acid alone doesn't do the job.

[Tater]

I do it for taste as much as I do it for easier fermentation.Ive found that it helps with the sugar added fruit recipes.

[MuleKicker]

tater, do you do it with enzymes or acid?

[Tater]

lime juice and I boil till sugar turns yellow tint.Around a a cup of it in a 20 lb sugar water mix/ fruit 13-14 gallon total wash.Pouring the boiling inverted sugar water over the fruit pulp in a 15 gallon barrel.