Lyle's Golden Syrup vs. invert sugar

[DeGarre]

Many internet sources say that Lyle's is basically invert sugar. However, Beersmith2 gives it potential of 1036 SG (300 dLitres/kg) and separately lists "invert sugar" as 1046 SG (383 dL/kg). Why the difference? Isn't Lyle's inverted enough?

I have been boiling table sugar with some lemon juice and water and making a syrup - what kind of an extract value should I use for it?

Cheers

(sorry if I posted in a wrong place)

[oldbloke]

Golden syrup is a mix of invert and sucrose

[boingy]

Golden syrup is usually partially-inverted but the main reason for the difference in potential is simply that GS contains a bit of water.