so I am bottling my beer today.
My question is- should i add the priming sugar to the whole batch, or should i add it to each individual bottle? AND What is the ratio or formula for amount of priming sugar to add to either per bottle or whole batch
I made a wheat beer with dry malt, Wyeat weinhanstephaner yeast and Hallertau hops. Im not sure if style of beer effects the amount of priming sugar.