OOOOooh! You plan on natural carbonation! Just mix the 1 1/4c DME into the beer in the keg, and syphon the sweetened beer into the 12 bottles. Or use the tapper, with a hose stuck on the end to prevent aeriation/oxidation at that stage.
Under NO circumstance EVER try to put sugars into individual bottles. That has to cause mal-carbonation, the most common problem newbies have.
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"