If those syrup tanks are soda kegs, you would have half a kegging system. You need a tank or two, a CO2 tank and a regulator. The tanks are about half the cost of a whole system.
Yeast has to take an extra step when fermenting table sugar, sucrose, which is a disaccharide....two simple sugars bonded together. "Invert" sugar is probably sucrose treated with the enzyme invertase, which breaks down sucrose to glucose and fructose, which the yeast can then ferment rapidly.
Did you ever make ginger ale? I had a curiously strong ginger ale on the North Carolina outer banks a couple of summers ago. It was to normal ginger ale as Red Hook IPA is to Busch Natural Light. Now there's a soda I could imagine trying to make.
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