Add Gelatin and Bottling Sugar during Cold Crash

[Sqid]

I've used this technique on my previous 2 brews and it seems to work quite well.

My premise is:
I've heard that gelatin works better if you use on chilled brews
Adding sugar to individual bottles is a pain

Therefore:
I now crash for 24 hours
Add sugar and gelatin to bottling bucket
Continue crashing for a further 48 hours
Bottle

I'm assuming that the yeast is too sleepy at cooler temps (I use a high temp yeast - Kveik} to do much so the beer carries on clearing . After being bottled I can warm the beer to fermentation temp and that takes out excess oxygen that I added when transferring to bottling bucket.

Does anyone else use a similar process and does anyone see a problem with this method.

All things being equal I'm quite a lazy brewer, preferring to spend that time imbibing the finished nectar! Cheers.

 

[Hoochin'Fool]

Batch priming is the way to go, but I think the "proper" way to do it is:

Chill your fermenter, add your gelatin, wait 2 days or 2 weeks
When you are actually ready to bottle:

1. measure out your priming sugar
2. add it to an equal amount (by weight) of boiling water
3. stir thoroughly to fully dissolve
4. pour priming sugar solution into bottling bucket
5. transfer beer from the fermenter into the bottling bucket
6. give it a gentle stir
7. fill bottle and cap, repeat until empty

Your method should work fine (the sugar should fully dissolve in the 48 hours delay, and if you keep it cold enough, the yeast shouldn't touch much of the priming sugar) most of the time, but what if your power goes out, and the beer warms up? What if an emergency comes up, and you have to delay bottling for a few days/weeks?

 

[Sqid]

I also use this transfer to adjust ABV and maybe minor salt additions.
So far I'm thinking that doing all the additions at one time is preferable. The only downside is that I have introduced some O2 and it will not be scavenged by the yeast for another 48 hours.