croweater wrote:hi just what is inverting and what does it mean , here ppl talking about inverting sugar all the time got no idea what they are talking about
WineGlass wrote:Yeah, wot he said.
I couldn't tell you what MrE has, but I can tell you; when you prepare your sugar for your next mash, melt the sugar and water in your boiler, keep it boiling for 1/2 hour and you have invert syrup (correct me on terminology here, MrE).
You might get your wash up a point or three on the alcohol content, but it will change the taste.
I have tried it, but for the dicking around, it didn't help. Made my sour mash taste sweeter. Not what I want. I can't speak for how it would go in rum. And if you are using backset, you have to manage that differently. I don't think sugar and backset inverts properly, but could be wrong.
MrE, does it make a difference if the sugar is white graded or raw?
WineGlass wrote:Yeah, wot he said.
I couldn't tell you what MrE has, but I can tell you; when you prepare your sugar for your next mash, melt the sugar and water in your boiler, keep it boiling for 1/2 hour and you have invert syrup (correct me on terminology here, MrE).
You might get your wash up a point or three on the alcohol content, but it will change the taste.
I have tried it, but for the dicking around, it didn't help. Made my sour mash taste sweeter. Not what I want. I can't speak for how it would go in rum. And if you are using backset, you have to manage that differently. I don't think sugar and backset inverts properly, but could be wrong.
MrE, does it make a difference if the sugar is white graded or raw?
5Star wrote:WineGlass wrote:Yeah, wot he said.
I couldn't tell you what MrE has, but I can tell you; when you prepare your sugar for your next mash, melt the sugar and water in your boiler, keep it boiling for 1/2 hour and you have invert syrup (correct me on terminology here, MrE).
You might get your wash up a point or three on the alcohol content, but it will change the taste.
I have tried it, but for the dicking around, it didn't help. Made my sour mash taste sweeter. Not what I want. I can't speak for how it would go in rum. And if you are using backset, you have to manage that differently. I don't think sugar and backset inverts properly, but could be wrong.
MrE, does it make a difference if the sugar is white graded or raw?
Sugar won't invert in the absence of an acid.
Folks yeast eat simple sugars, they can't eat sucrose. They will however convert sucrose to simple sugars of their own accord. It's just an extra step is all.
I've heard arguments on both sides as to whether you get a quicker, cleaner or healthier wash one way or another but i've never been convinced it made a difference.
Inverting sugar (or using dextrose) means that there are simple sugars available for the yeast to eat without converting them themselves. that's all. If it's worth the extra energy spent by you and your stove to save the yeast doing it for free is up to you to decide.
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