I made two pounds to one quart, one pound per pint. Simplifies measurement.
It seems to have settled some, like one sugar sinks, and is thicker, than the other. I remove the metal lid from the mason jar and heat it in the microwave, and stir before pouring out what I need. I just keep it in the pantry between batches.
I noticed that just as it neared boilin, the whole pot turned to foam. It seeems that Sugar is one glucose stuck to one fructose, via a shared oxygen. SOoo, to break the bond, the brewer needs another oxygen. It must come from the acid, or the acid acts as a catalyst and pulls an oxygen from the water, releasing hydrogen?
Anyhow, I figure that the lack of an oxygen or the surplus hydrogen is what makes the archtypical, hi-sucrose, 'cideryness' that comes from using lots of cheap sugar. Perhaps a huge batch of invert sugar would be a good test? It would have to be the cheapest carb source, 20 cents/pound for pure fermentibles, who needs pale malt?
Lessee:
Mash 3# specialty malts, sparge, add 5# of sugar that's been inverted, and enough water for a five gallon batch, a pack of yeast, $3 in hops, $11 for 54 bottles of brown ale, that's 20 cents per bottle?