"I kinda poked around but didnt notice anybody mention this but, couldn't the sugar be melted into a simple solution before being added to any ferment process?

IDK maybe Im wrong but simple syrup makes everything I make with sugar easier to mix, quicker the final product as long as I make the syrup a little in advance so it cools somewhat. Mixes right in. Makes the most fantastic iced tea. Might do wonders for the industry. Hahaha "

Hmmmm I kinda see where your going with the thought but I was thinking if the recipe calls for 5 gallons of water, use 1 1/2 - 2 gallons of that 5 to make the syrup.

"what I think will be accomplished is is complete and fully dissolved sugar without having to raise the temp of a whole pot of water thereby saving the energy it takes to heat the water so the sugar will melt. (although I will be using the energy my hot water heater consumes to heat the water,but I do that everyday)

Maybe an added process but it saves me the fuel it takes to heat and melt sugar. Maybe you could even catch some of those rat turds, that slip by QC at the sugar plant, before you melt them into your batch. "

Consistent to what ? Really don't have a clue what you are saying unless you are adding the simple syrup to use in your cocktails or macerating something

please enlighten me on what i missed. seems like someone is a little touchy to me. only here to help

Where did I say you were wrong ? This isn't rocket science. If it works for you then do it

DD ALWAYS TRYS TO HELP . Please don't read more into his comment than there is.

"When I'm using sugar, there are only two things that matter to me: (1) it gets dissolved, (2) it doesn't have any nasties that can contaminate the wash. That's why I always use boiling water to dissolve my sugar and let it sit for 10 minutes or so ... basically just doing a simple pasteurization ... nothing complicated. When I see bubbles, the water is hot enough and I pour it over the sugar in the fermenting bucket ... no thermometers, no measurements. As long as the temp is above 140 F for a long enough period, I figure I'm in good shape. Simple and consistent.

How you choose to accomplish the task is up to you. But there's a lot to be said for conservation of effort in our hobby ... that's what I took from diesel's initial posts ... along with a question as to the potential benefits of the proposed technique ... a fair and open-ended question. No big deal."

Its not going to make any difference with the fermentation or final product.

"I think the question is what is it that you gain?
Sugar will dissolve in the water without heating? Takes a little longer but I'm in no hurry.
At least that's how I read it. I'm new but I dissolve 15 lbs of sugar in 4 gal without heat directly in a plastic fermenter.
I prefer it because lifting is a big issue for me. I set the fermenter up on a table where I can fill and siphon off without carrying a lot of weight.
It's all downhill from there. :)
Don't even own a BOP. Different Strokes........."