Lowering invert sugars

So I finally bought a glucose meter and tested some of my syrup and with it being late season syrup its reading high, too high to successfully do anything with besides leaving it as syrup. I did some reading on a couple different ways to lower the invert sugars is by mixing high invert syrup with low invert syrup and also adding something (cant remember with its called) to syrup with too low inverts to make anything, to raise the inverts. My question is, is there anything I can do to lower the invert sugars in my syrup that dose not include buying syrup to mix with my syrup to get it at the ideal range of invert sugars? I have my doubts but I figure its worth a shot asking.

There is nothing you can do (legally) to lower the invert of a syrup other than mixing with a low invert syrup.

That's what I figured. Thanks Dr. Tim for the response. I'll maybe look around to see if I can find some syrup with low invert sugars.

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Originally Posted by tonka

...and also adding something (cant remember with its called) to syrup with too low inverts to make anything, to raise the inverts ....

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What can you add to raise the invert level? Is this considered to be adulterating the syrup?

Basically the opposite of what is normally done. Let the sap sit around for a while before processing to promote microbial growth. No need to add anything, microbes are already there. Give them more air (stir or spray) and higher temperature and it'll happen faster. Doing too much of this can yield results you might not like much. There are (as yet), no good guidelines for this.

With syrup you can add darker syrup (typically has higher invert) to raise the invert level. There is a formula to do this (2006 North American Maple Manual or see the link below). In some places it is also legal to add invertase enzyme, which will promote the conversion of sucrose to glucose/fructose. In other places this is illegal (adulteration).

http://www.nnyagdev.org/maplefactshe...le%20Sugar.pdf

Is it possible to test sap for sucrose to glucose/fructose levels before cooking?

Sure, but that'll only give you a general indication of what the grade and final invert level will be. With experience you can probably guess pretty close judging by the sap quality.