Invert sugar

[themapleking]

I know a high invert sugar will make bad candy & cream. What makes it get high ? Is it a boiling problem ? What can be done to bring it down ?

[brookledge]

Usually the darker the syrup the higher the invert sugar is. I have also been told that over time invert sugar will increase. So if you have a low reading at the time you bottle it, a year later it may be to high.
I have done the clinitest tablets on some syrup if it is medium or darker but usually (not always) light amber will always come out good with no graininess.
I don't know if there is any thing that you can do to change the sap you are boiling to raise or lower the invert sugar. It also has to do with the amount of sucrose in the syrup.
Keith