Re: Inverting sugar advice
I make my syrup in a Maxant bottling tank. 12 gallons of water to 160F. Add 20 grams of ascorbic acid. 100 lbs of sugar. Turn off the heat. Makes about 20 gallons of approximately 1:1 syrup. 12 hours later the syrup is around 120F. 24 hours later about 100. I have no idea if those temps are high enough or long enough to invert the sugar. I add the ascorbic acid to keep the syrup from going bad before I use it.
Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. - Emerson