buffalojoe29
Active Member
I have 5 gallons of a Belgian WIT ready to bottle but am getting very confused as to how much cane (table) sugar to use for bottling to get carbonation. This is my very first batch and I'm finding conflicting information.
I'm using this calculator as a reference:
http://www.northernbrewer.com/priming-sugar-calculator/
I put in the following:
-Belgian Blonde
-68 degrees
-5 gallons
the results are 5oz or .69 cups of sugar
How the hell am I supposed to measure out .69 cups of sugar accurately?
How much water do I use?
Do I completely dissolve the sugar in boiling water?
I'm sorry for the newby questions, I'm just very confused at what to do next!
I'm using this calculator as a reference:
http://www.northernbrewer.com/priming-sugar-calculator/
I put in the following:
-Belgian Blonde
-68 degrees
-5 gallons
the results are 5oz or .69 cups of sugar
How the hell am I supposed to measure out .69 cups of sugar accurately?
How much water do I use?
Do I completely dissolve the sugar in boiling water?
I'm sorry for the newby questions, I'm just very confused at what to do next!