I am a "rich syrup guy"... not a "simple syrup guy". This is, because it is better to be able to control dilution by yourself - not by he setup you have got. I had also a pretty straight forward method: adding 1 kg sugar into 1/2 liter of cold water and blend until dissolved (be carefully, not to blend too long with a high-performance blender, because it would heat up). The issue here: it takes some time - because sugar doesn't "like" to dissolve in cold liquid. A lot of bartenders are adding sugar into hot liquid. This isn't a good idea either: due to hydrolysis the sucrose is converting into fructose and glucose. This makes the sugar thicker and sweeter - but also makes the result less consistent (as you don't meticulously monitor all details (time, temperature, pH, etc.). Further the thickness of the glucose worsen the ability of the syrup to mix in cold liquid (speak a cocktail). Darcy, of artofdrink.com has a profound chemistry...