Don't use that method, you'll get a viniger off-flavor in your brew.
Ask any brewer, they'll tell that the best (cheapest, easiest, and with very acceptable results) method to carbonate your brew is natural carbonation.
Just add some ferementables to your brew before bottling it. One of the best things you can use is Corn Sugar, mainly because it can be fully-feremented, thus leaving no off-flavors. On average, 2.5 tablespoons (35 ml) per gallons are enough, but it all depends on what you're brewing and the target sweetness level.