text: Inverted sugar syrup for fermented water is usually home-made by fully dissolving sugar in cold tap water. Yeast requires oxygen rich water that do not exceed 25 degrees Celsius.
  A common manual way to dissolve refined sugar is to mix with water in a container which is half filled, and then sealed and shaken. However, a mixer or blender may be used to automatically dissolve the sugar, in turns, if necessary.