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Inverted sugar syrup

aka inverted sugar is what happens when you heat sugar to near boiling point and squeeze lemon juice in it. It breaks the bonds of crystal lattice and it won't crystalize any more. It's often thought of being sweeter than regular table sugar but most importantly, it's easier for the yeast to digest. And we're all about that. Also it's way easier to dissolve. In Britain it's sold as Golden Syrup in the green tins that looks so cool. Love that stuff. But less so, since I figured out how easy it is to make it.

So, how do you make it, then?

Get a bag of regular table sugar, it's usually 1kg. Pour it all in a hob that can handle acidity, so no aluminium. Pour half a cup of water in it, just a very little to make it wet. And turn on medium heat. Stir continually, until it gets hot and dissolves completely and becomes clear. Keep stirring until it starts to bubble. Lower the heat to minimum and squeeze the lemon juice in it. I use about two table spoons worth of it. Mix it in and don't stir any longer. Don't touch it from now on. You can take it off the heat, let cool a bit and pour into a mason jar, that way it'll be clear. Or you can keep boiling it on minimal heat without stirring for like half an hour more and see it turn beautiful amber colour. If it's too runny, next time put less water in. If it's too thick, put more water in next time. It's really no rocket science. Or music theory, whichever's harder. There's recipes online.

How do you use it?

Same weight as regular sugar. It should work faster and make better results. Happier, less stressed yeast. Also it's great for baking and sweeting coffe. Baking remains fluffy and moist and when left boil to amber, it gets a subtle caramely flavour. Very nice. You can simply mix it in cold juice, shake a bit, pitch yeast and you got hooch-to-be ready to ferment.