I tested the invert sugar levels in my first barrel of syrup that has a 2.4% invert sugar which is .4% too high for the window that is recommended for making maple sugar and was just checking with you folks if it will still work for sugar? I've made some sugar before, I've made small batches (2 quarts) of dark syrup (never checked invert) in the house with a kitchen aid mixer and turned out awesome and then a couple batches with a 60 quart mixer 3 gallon batch that didn't turn out, real clumpy. I hated up all batches to 265.