I wanted to bottle and carb some and not others. Sooo...I poured the sugar straight into the bottles. Then I found out my wife had replaced the suagr in the jar with Splenda! Best mistake ever. Here is how much I used:
12 ounce bottles use 3/4 tsp.
16 ounce bottles use 1 tsp.
20 ounce bottles use 1 1/4 tsp.
22 ounce bottles use 1 1/2 tsp.
1 liter/quart bottle use 2 1/2 tsp.
2 liter bottles use 1 1/2 tbsp.
3 liter bottles use 2 1/4 tbsp.
Added straight to bottles. Not too sweet, really goooood. I carbed the same way with cane sugar later when I figured out why I wasn't getting bubbles
I would leave the water out, though. It will be plenty dry and fruity without watering it down.
I did 4 gallons juice, 4 cans concentrate, 2 lbs dextrose, Montrachet yeast.
Definitely not Hornsby's, much higher ABV and dryer. But wayyyyy sweeter then wine or Champaign