This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
Various ways are followed here also. For the purpose of bringing the mixture of cane-sugar and water to the modified solution of invert-sugar, viz., to follow the "inversion process," we propose to slowly boil the mixture of sugar, water, and fruit-acid together for some time, as recommended on page 607, rectifying the loss occasioned by evaporation by the addition of water, when the inversion takes place rapidly. This syrup should be filtered and clarified as directed later on. Should any albumen still be present it will coagulate at 70° C. (158° F.) and may be skimmed off or is retained by the filter.
Fig. 411. - Skimmer.
A familiar process, and one which is quite frequently followed in the trade, is to heat the sugar and water together and gradually to the simmering point until the sugar is dissolved. When the mass looks quite transparent it is ready for filtration, No objection against this method can be raised, as it is the proper one when syrups as a general rule are preferred to be made by heat. However, the cold process is preferable, and the inversion process should be applied where recommended. The method of immersing the sugar in water for some time before heating is unnecessary time-wasting, while the method of pouring boiling water over the sugar (scald it) to promote its dissolution is also advantageous where hot syrups as a rule are to be prepared. For "inverting" the solution we prefer the heating of the mixture and boiling.