There is a whole bunch on info as to why or when you should add sugar to your batch during fermentation, but I can't find anything that explains the process of doing so. I boil the sugar with water and then let it come back to room temp. Do I wait until there is no activity in the primary? When adding the sugar do I stir it in to the beer, or do I just pour it on top and cover it back up again? Any assistance with this would be greatly appreciated.