Bottle Conditioning a couple bottles for competition

[howamidriving]

So I currently have a fruited sour that isn't quite to were I want to bottle the while batch, but I'd like to send some bottles to a local competition to get some feedback anyway.
My plan is to make a small solution of about 3tsp of table sugar and a pinch of fresh yeast and add it to 3 12oz bottles (2 for the comp and one to try before hand just to make sure). The submission date for the comp is July 29, with judging in mid August sometime.

Sound like a reasonable plan?

 

[20grit]

I would say that is too much sugar. I'd have it a little under 2 tsp (36 oz at 2.7vols at 68°). You can use a bottling yeast to avoid altering the current character of your beer. Depending on how active your current bugs are, you might not need the yeast addition.