Does Inverted Sugar Improve Distilled Beverages?

Inverted sugar claims to help "remove the table sugar" flavour from our distilled drinks. I decided to test it out and see how it worked for me!

Table sugar vs invert sugar. . . . . . . .with another little test thrown in for good measure.

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[BeardedBored]

Dude, thanks so much for the shout out, and for doing this test! I've always wanted to see the side by side results for this. Really solid test:-)

[timklieber]

We make hard Seltzers at the brewery I work at and invert the sugar prior to fermentation. We found that otherwise it's a lot harder on the yeast. They have their own invertase enzyme, so it will convert the sugar to smaller chain stuff, but it prefers to skip that step or do very little of it.

[southcack]

You mentioned the Malliard reaction at one point. There's a lot of misinformation on the forums about that process. It doesn't occur in the presence of moisture (water). What you're seeing is caramlization which is a different process. The Malliard reaction is what you get when you sear a steak, or bake a loaf of bread. That's why it is suggested to pat a steak dry with a paper towel to remove surface moisture. In the case of the bread, the moisture is evaporated off by the heat of the oven.

BTW, great video. I think the theory is that because the yeast don't have to do the extra work of breaking down the long chain sucrose into the two shorter chains, glucose and fructose, the ferment is cleaner. Some people think the extra effort may be creating some off flavors. I haven't done it enough to know.

[reinkutsar]

Hey! Just went through this topic in school. (Learning beverages technology) you should add acid (citric acid) after the boiling. Boiling it too long with acid will bring out one toxic compound. Also its good to take away the foam on the top of syrup, while boiling. Also adding yeast to be puffed and grow for 15min in a yar of warm water before ading to the big fermenting pot.

[jenyawooten]

I have definitely found that in my fermentations it seems like carmelized sugar has less actual fermentarion than any sugar or invert sugar. I've checked it with a couple different types of brewing yeasts and kombucha

[spence]

i have used inverted sugar for winemaking before and found it gives the yeast a boost and gets the fermentation started quicker and also stronger during the first 24hrs. Not noticed any other advantages or for that matter no disadvantages either. hope this helps someone.

[charliemerritt]

Made a difference in my ujssm like you said it made it a little fuller on the back of the palate.

[puddingwar]

I've done a few inverted sugar washes quite a few without although not side by side. For me the difference I find is what a smoothness or a lack of bite that is there in my sugar head recipes without inverting the sugar and sold me on doing it.

[robert]

Ok cool good experience what about sugar mash with brown sugar? Thanks to do the test and share with us Thanks Bob canada.

[GreySectoid]

Interesting that you picked honey flavor, since bees actually do invert sugar before storing it as honey.

[nvmc]

I find that inverted sugar ferments easier. Tends to ferment out dryer. Pretty much like your experiment. If it will help keep from getting a stuck mash, I’ll continue to use it.

[shag]

hi Jessy,
it would benefit to stir the sugar solution during fermentation?

[alanleonard]

We have several beers and ciders we brew with inverted sugars. The “sugar bowl effect” seems even more pronounced, for me, in beers and ciders if table sugar is used.

[tomhill]

Excellent information... Thanks Jessie!

[Michael_Kerstein]

Jessie you ever tried boiling the wood while boiling your water to make mash and just fermenting with the wood still in it?
Definitely adds a whole new taste to it

[phillip]

IF you have sugars that are indigestible to the yeast due to the maillard process add amylase enzyme(beano).

[RiggerBrew]

Reminds me of the discussion for brewing Belgium Beers. Making your own vs buying candi syrup. The maliard reaction does create unfermentable sugars...

[isaacwolfe]

6:58 hmmm... wouldn't a slightly lower ABV mash be a slightly cleaner distillation? 🤔😁

[epicmotorcyclerides]

Awesomest channel ever. I have a question….Sorry 😊. I did a sugar wash with 15 litres of water and 5 KG sugar & Turbo Yeast. After 4 days the bubbles stoped in the airlock. Started the distillation, first 150ml were like acetone and went in a mason jar. Flavour changed significantly after that and stayed this way until i had about 3 litres at +90%. After another 500ml though the alcohol content went down to 50%. I thought it had finished but when i opened my still, it was still full…….Is there a reason, or is this normal? This is my first ever attempt at this new hobby.

[thawtworx]

Still looking for the source, sadly, but in something I read about how yeast process sugars, there was something that caught my attention on how yeast break down sucrose, it supposedly creates sulfur molecules to separate the sucrose into Fructose and glucose, because yeast don't actually use sucrose directly in their metabolic path way. My assumption from that, is less sulfur compounds, in the fermentation, if using inverted sugar.