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.