Haha, you never know where youtube will lead you!

Plasma Dabs me too lol. mine was strawberry flavored.

Plasma Dabs hahahahaha Same dude

I got here by looking up a 1960s candy recipe 😛

Plasma Dabs so is sour pacth kids still vegan even with invert sugars

You are welcome!

Best wishes for your dad! Good on you for doing your part.

Hoping he's doing fine now.

Prior to fermentation, you can just add dry sugar if you want. I like to calculate the addition since it may not all dissolve right away and your hydrometer reading might not be accurate. Add 1.5oz of granulated sugar per gallon per 1° brix that you want to raise the must.

But isn't sugar from just sugarcanes? So if they're using invert sugar then they're technically not lying. Unless the invert sugar was from beets LOL.

@@nunyabiznes33 They're not lying, but they aren't using what everyone assumes is real sugar. Everyone assumes real sugar is table sugar (AKA sucrose). Invert sugar is made with "real sugar", but it isn't table sugar. Invert sugar is fructose and sucrose, while table sugar is just sucrose. Fructose is 1.5x sweeter than sucrose, so the company is able to sweeten their product for cheaper while not using what everyone thinks is "real sugar". Sucrose, glucose, fructose, and all other "ose" are all "real sugars". But they do have different flavors, methods of production, and bodily processing. Therefore I believe it is clearly deceptive marketing tactics because they aren't sweetening their product with what consumers believe to be "real sugar." People expect sucrose, not sucrose AND fructose. And that's why it is deceptive because it is blatantly not what consumers expect. Example: You gotta have the cocaine and the heroin to call it a speedball. Just because there is no official definition of a speedball doesn't mean everyone doesn't know what it is. You can't suddenly tomorrow start calling a heroin and oxy combo a speedball because you'll kill people or you'll piss them off. Similar situation with people who have fructose intolerances or people who just avoid fructose or people who just want common phrases to not be blatantly misinterpreted. There should never be any "well technically" bullshit when it comes to selling any product because words can always be interpreted differently. "there is a dog on the road (standing up)" vs "there is a dog on the road (splattered)". It needs to be plain and straight-forwards because CONSUMERS HAVE EXPECTATIONS. I'm looking at you, Jones Soda Co.

citric acid is found in orange juice, lemon juice, lime juice. There is a video on youtube where a person makes inverted sugar by taking a whole lemon and cutting it in half and then placing this piece of lemon in a pot of boiling water mixed with table sugar. After a few minutes, the mixture turns into inverted sugar, and he takes the lemon, which is now a candied lemon, and eats the candied lemon. He says it's his special treat and reward that he looks forward to after making the inverted sugar.

@@georgcantor7172 Now I have to try this.🤣👍🥃

Correct. I believe yeast has to work to convert sucrose to fructose. In other words the yeast will work and stress less during fermentation. If I’m mistaken I apologize. I’m more into distillation not wine making... But the processes are similar.😊👍🥃

Dissociated/dissociation has much more of a psychological connotation

Hmm.... I would think if you neutralized with potassium bicarbonate, you would end up making a little CO2 and your invert sugar would have a tiny bit of potassium in it which could be a little salty tasting if high enough. I use it for winemaking, so the acid is welcomed but I could see wanting to get rid of it in certain recipes. You should also be able to invert the sugar by simmering it only but it would take a lot longer to break the bonds.

What color did it become? Orange? Purple? Pink?

@@TheHomeWinemakingChannel How much longer would it take without acid and how would someone know that you broke the bond?

Very good

Yes, it will just be diluted. If you dilute it too much it will reduce the shelf life since it is becomes a more friendly environment for yeasts and little sugar eating microbes.

Is this a fact?

@kulayeb So where does this George cantor above get his facts from?

Normal sugar is when the fructose and glucose molecules are bonded together. Invert sugar is when they are not. Imagine one of the bananas to be fructose and the other banana glucose.When heat is supplied that bond is broken just like how the bananas were seperated and are now free to move around.Hope that made the analogy clearer.

Technically it would work well to invert the sugar but it depends on your end application. If you are using it in wine, I would steer far away from vinegar since it is one of the most common wine flaws. If using for cooking it is probably fine.

@@TheHomeWinemakingChannel Thanks for the reply. I did some searches and found a pdf about using different acids for invert sugar for making icecream. the one that did the best and even a 100% invert in one test was the vinegar. But it's odor was the problem. So that leaves Citric acid, Vit. C or Cream of Tarter to invert with. Since I have a bottle of Cream of Tarter, I'll use it. I also read in another article, don't mix the acids, just use one. I am going to make a vinegar invert for a sugar wash with some turbo yeast, yeah bad taste and smell. But if I work with it's negatives and add to it, like maybe lemon aid crystal mix. If all fails, I'll put some dry ghost peppers in it to make a repellent spray to put on the mail box post for those that think it's their dogs urinal. And I could use for an insecticide mixer with oils. A Capsicumel of death. Since I'll have to remove/filter the peppers out after they soak for a month. A freeze filtering method should work. Saddest part is the testing it. 1 drop in a glass of water or gallon to taste it, LOL. I certainly wont try it straight. But maybe in chili. People do the ghost pepper challenge, and neighbors have even got the peppers from my for it. But after seeing the reaction, I'm not tempted at all.

Basically but it is simmered a little longer which allows the molecular bond to break. Simple syrup can often just be heated until the sugar dissolves which won't necessarily invert the sucrose into glucose and fructose like a little acid and more time on the heat will do.

Yes it's sort of like the invert of smart is dumbass...

Actually, the first one is a digital drawing made by, I assume, that person. Doesn't matter either way, since their opinions are still solid.

I just read the ingredients of the swedish fish i just ate

Don't be absurd.

Andrea Becquemont , sugar does not effect the liver!!!

Dearest Sherry P, you are So very misinformed! Please, please, please do go speak to a Nutritional Therapist or investigate the effects of sugar on the body. Personal referal, see or please contact Dr Dan Murphy, DC, among many other qualified professionals who can explain the truth to you! God bless!

Bold of you to assume I want to live.

The body needs sugar miss nutritionist. Pls see Dr Ray Peat for more info. He has many newsletters regarding this just type In the keywords