It may add a small bit, but nothing to worry about. I've done many times. No bottle bombs!
I'd recommend calculating the amount of sugar to add (corn, malt, etc) for the batch size.
Use a clean and sanitized bottling bucket. Bottles and caps are clean and sanitized.
Use clean and sanitized transferring equipment.
Carefully, without introducing oxygen, transfer to bottling bucket leaving trub behind.
Cover bottling bucket with clean and sanitized lid. At this point, we're just covering the bucket with the lid and not sealing the lid attempting to prevent anything from the air going into the open bottling bucket.
With a clean and sanitized spoon, gently, no splashing, stir in the flavoring (blood orange, vanilla, etc).
Cover bottling bucket with clean and sanitized lid. At this point, we're just covering the bucket with the lid and not sealing the lid attempting to prevent anything from the air going into the open bottling bucket.
Either save priming solution ready or do now.
With a clean and sanitized spoon, gently, no splashing, stir in the priming.
Cover bottling bucket with clean and sanitized lid. At this point, we're just covering the bucket with the lid and not sealing the lid attempting to prevent anything from the air going into the open bottling bucket.
Fill bottle, set cap on top, but don't, just yet, close/crimp the cap.
Finish the rest of the bottles. Hear the "dancing caps"?
Cap the bottles. Clean off any beer on the bottles, mark the caps or bottles as appropriate to identify what's inside the bottles and store in a relatively cool, for example, basement temps location.
Wait a few weeks. Easy way to tell if the beer in the bottle is carbonated, without opening and either drinking flat beer or wasting, is to hold the bottle up to a light source. The bottle will "clear" from the top down as the contents carbonate.
Let us know how things turn out.
