:nono: .pp it is not a matter of just boiling the sugar for a time,you have to keep the temp between 125-135 so the sugar inverts.
If the temp rises add spoonfuls of water to keep within the above stated range but be careful of spits & boil up.
The longer IT "cooks" the darker it becomes,there is a "how to" if you search on the forum.you can also use cream of tartare or lemon juice instead of citric acid.
Thanks mate. I couldn't find that how to at first but got it now. Need to go buy a thermometer now
I plan to add the sugar over a period of time so I don't kill off the yeasties does it make sense to invert all the sugar? I know it sounds like a stupid question but my wine making up to this point has involved no invert sugar at all....