Technically, a priming question.
Here's my recipe (for those interested):
Boiled 2 lb dark brown sugar in 2 qt apple juice (Market Pantry 100% Apple Juice), cooled. Transferred to fermenter, added juice from a second 2 qt bottle to fill to 1 gal, 3 cinnamon sticks into fermenter, pitched Red Star Pasteur Champagne yeast, fermented since 08/20/11.
Now, it's time to bottle, & I don't have any corn sugar; from some investigating, I've come up with a plan to boil a little over 3.5 teaspoons of table sugar in 1/2 cup or so of water, boil, cool, & bottle as I would beer.
Any thoughts/suggestions/major objections? Hoping for some input quick-like.