I used too little priming sugar

[LeeF]

I know for a fact I used too little. Should I take the difference of what I should have used and add or should I go a little over to make sure I get enough carbonation?
Its a Barley Wine that I should have used 3 oz priming sugar. I only used 1 oz.

They are all in twelve ounce bottles so my plan is to take the priming sugar and mix in a given amount of boiling water. Divide the mix evenly amongst the bottles with a dropper, add a few grains of yeast and recap.

Suggestions welcome.

 

[Buffman]

If you're going to rebottle anyway, why not pour it all back into your bottling bucket with 2 ounces of priming sugar (boiled, of course)? I know its more a a pain, but dividing additional priming sugar among individual bottles will likely make them very inconsistent. Either way, I would not add more yeast unless it had an extensive stay in your secondary.

 

[LeeF]

It was 2 months primary. 1 month secondary.

 

[Yooper]

You won't need more yeast, probably, but you may want to try using carb tabs or something instead of adding more sugar in water. You'd get better measurements, I'd think.

I did that once, and used Munton's carb tabs and it worked fine. Be careful, too, when you add the additional priming sugar. (Google "nucleation points" to see what I mean!)