I bottled up a batch of dry cider, and used CBC-1 dry bottle conditioning yeast, their calculator gave me 2g/ 5oz yeast to sugar for 5.5 gal batch. The packet outlines the process of rehydrating: sprinkle yeast on the sugar solution at 95º, wait 15 min, stir and wait 5 more min. Seemed hydrated enough visually. Poured into the bottling bucket, racked cider on top, and bottled away. It was only after the last bottle, looking in the bucket, I noticed that most, if not all of the yeast granules sunk to the bottom and never made it out in solution. The bottling only took about 25 min starting immediately after racking, so it's not like I let it sit and settle too long. Not sure why it didn't hydrate and dissolve into solution, but now I'm probably going to have to re-yeast these bottles. Sugar solution should be well dissolved in each bottle, so I guess I just need to add a bit of yeast to each bottle. I've read that people have had luck adding 4-5 granules of yeast to each bottle in this situation, my question is how the heck am I measuring this out? Any advice on a method to do this without accidentally pouring a gram into a bottle?