I used the brewersfriend priming sugar calculator to figure my proper calculations of desired CO2 volume. Once I have done that, I boil soft water (from my filter on my hose) in a pot with my correct corn sugar weight for upwards of 10+ minutes to be sure to kill anything that could possibly contaminate the brew. I use approx 2 cups of water per 5 gallons Then once its nice and cool to about the same temp as the fermented fraction in the fermentation vessel, I add the priming sugar solution to my bottling bucket FIRST. Second Using my autosiphon, I transfer the beer from the vessel into the bottling bucket that already contains the priming sugar solution making sure to keep the output hose of the auto siphon below the sugar solution as to not oxygenate the beer and sour it. Once you have transferred all of your beer into the bottling bucket you should have a good mixture of solutions BUT to be sure you can GENTLY stir the solution a few times with a SANITIZED spoon. Then bottle it after that happy drinking!
Here is a nice little reference chart of CO2 volume per style of beer:
British Style Ales 1.5 - 2.0 volumes
Belgian Ales - 1.9 - 2.4 volumes
American Ales/Lagers 2.2 - 2.7 volumes
Fruit Lambic 3.0 - 4.5 volumes
Porter, Stout 1.7 - 2.3 volumes
European Lagers 2.2 - 2.7 Volumes
Lambic 2.4 - 2.8 volumes
German Wheat Beer 3.3 - 4.5 volumes
"Beer, Its the best damn drink in the world!"
Primary - 5.5 gallons of goat scrotum porter , 16 Gallons Golden Ale
Secondary - Empty
Tertiary - Doberman Triple IPA
On Deck - Pumpkin Spiced Ale