I will be inverting my sugar but was wondering if its best to Aerate (not areate,
) the wash before adding the tomato paste and pitching the yeast? I have some big stones 
that will bubble the fermentation vessel pretty wildly.Also, would 10 or 15 minute be enough?
I will be using two 20 gallon ferment containers
Resources.
Re: Dissolving sugar vs. Dumping into fermenter
by DAD300 » Mon Oct 05, 2015 12:58 pm
I Dissolve in 150F water until it turns golden color...this does several things.
1. Removes all or most of the clorine from the water
2. Kills the yeast I add as starter food
3. Kills anything That may have been in the water if I used pond water
4. Disperses the other nutrients I may add,
5. It removes O2 and we should aerate to replace the O2
I also believe-
1. Ferments are quicker when sugar is inverted
2. There is a taste dif in the final product when inverted.
Re: shelf life of inverted sugar
by S-Cackalacky » Sun Aug 23, 2015 6:02 am
Just repeating what I've read - so, don't take this at face value. There have been some recent posts (threads) about how sugar (sucrose) inversion may help to eliminate some of the sugar burn inherent with sugarhead ferments. When you report back on your results, let us know if you have a smoother finish.
To invert (sugar) or not to invert? That is the question.
by T-Pee » Sat Aug 09, 2014 8:02 am
And for me I believe I've stumbled across the answer.
When I first got going in this hobby I was simply dissolving sugar into a wash without boiling and suffered through a number of excruciatingly slow ferments to the point that I thought I was stalling them. Then I started using hot backset, heating it up further while adding and dissolving the sugar. Lo and behold, my ferments were ripping along like everyone else's and ready to run in less than two weeks including clearing and I was a happy boy...until the latest ferment of sweet feed.
It was a bit late when I started on it but I wanted to get the ferment going so I dissolved the sugar into the cold backset and dumped it into the fermenter. Over two days later and it hadn't hardly gotten started. WTH? What did I do differently? Oh yeah. The only difference was not boiling or at least sufficiently heating the mixture to invert the sugar. On the UJ ferment I did just after the sweet feed I had time so I boiled the mixture as I had before and it's been done for days, cleared and ready for stillin'. The sweet feed? Still slowly plugging away at 1.030 after a good two weeks.
Moral: If you have the time to build a fresh ferment, you have the time to do the sugar inversion. Otherwise, you'll be spending time waiting for a single ferment to finish in the time you could have done three full cycles. Your choice.
tp
Re: Not inverting sucrose
by Prairiepiss » Tue Oct 09, 2012 12:17 am
You probably wouldn't notice a difference with turbo junk.
Inverting it just makes it easier for the yeasties to eat. When you make a wash with normal yeast without all that other crap added. It helps them along better. In a wash where you try to give the yeast just enough nutrients to do their jobs well. And not overdose them. Helping them by making the sugar more edible helps.
On a tubo where 80% of the package is nutrients. To push the yeast harder and faster. They just do it. Kinda like a methhead. They just keep going and going and going. At 100mph the whole time. Till the crash or die.
Not inverting isn't gona do much even with a normal yeast. It mite be just a hair slower. Or it mite not finish out below 1.000 SG. If you let it go long enough. They would eventualy eat the rest of it. Maybe. It would just be slow.
Re: Not inverting sucrose
by rubber duck » Tue Oct 09, 2012 3:35 am
The reason to invert sugar is that sucrose is fructose and glucose bonded together. Yeast can not metabolize sucrose until the bond is broken, yeast will create an enzyme to break this bond but in the process it can create an off taste. By breaking the bond your doing the work so the yeast doesn't have to and you get a better product.
The down side is that invert sugar is less fermentable. I get 5-10% less abv.
