I made a six pack of an imperial nut brown and bottled it with maple syrup. I used John Palmers measurements for maple syrup at 5.5 oz per 5 gal. Since I bottled .5 gal, I decided to try to weigh out .55 oz of maple syrup. Well if you've ever used syrup you know you don't get it all out of your container. After bottling I also noticed some syrup residue in the bottling bucket. Well long story short, my beer is not well carbonated. This was two weeks ago, enough time to carb them up considering I added yeast to the bucket too. They've been sitting at 70f and are pretty flat. Could I open up the rest of the beer and add a few drops more syrup, or is the yeast in there dying/dead already? If so, how much syrup is too much?