Well,you want the water to be sanitized,but the real reason is simple. Dissolving the sugar in 2C of water helps it mix with the beer in the bottling bucket way better. Making a liquid out of it makes it mix with the liquid beer easier than just dumping sugar in a bottle. More accurate when measured & mixed with water. Added to the beer it won't matter what size bottles you use in any combination.
I suppose it has an advantage if you use different size bottles, but your first reason is based on a specific circumstance, as you're assuming everyone uses a bottling bucket; many people just use the 'dumping' technique you have just described so crassly.
In regards to the mixing of dextrose (without it dissolved in water beforehand), when have you ever read a thread titled 'Help! My sugar won't dissolve in my beer!'.
And in regards to your third point, it sounds pedantic. Do you think you could tell the difference between a beer primed with 7.5g from 7.8g? I raise this point from interpreting your comment 'More accurate when measured & mixed with water'; I assume it means accurate in regards to measuring out the correct amount for each capacity of bottle.
There actually doesn't seem to be too many people on here that dump the sugar into the bottles. You have to work out how much for different size bottles to get x amount of carbonation. It's not the same as using a priming calculator program to determine how much sugar by weight to add to x number of gallons of beer & what the max temp was for that batch. Then weight out that amount of priming sugar on a cheap digital scale.
Adding that amount of priming sugar by weight,not volume is the method commonly used to prime to style. That was my intended meaning.
It also means that it won't matter if you're one of those that does use different size bottles in a given batch. Some folks on here do. Nothing crass or arrogant about being accurate. Alot of folks on here do. I think it makes it easier to dupicate the beer later.
And once you get used to priming to style,you would indeed be able to tell the difference,say,between 1.3 volumes & 1.8V.
The best reason to make a simple syrup with priming sugar and boiled water is even distribution of the sugar into the wort. By pouring a few cups of sterilized (boiled) simple syrup into your beer before bottling, you're ensuring an even distribution of the sugars into the beer, which can be hit or miss with other methods such as adding the sugar directly to the bottles. Temperature also has an effect on carbonation level, so it will depend on the conditioning temperature you're holding your bottles at as to the level of carbonation as well.
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