Priming sugar question

[mtrogers14]

Ok here it is. I'm ready to bottle my first batch, an Irish red extract kit from northern brewer. My question is this. The 5 oz bag of priming sugar that came with the kit. Do I use all 5 oz and how do I prepare it ?

 

[evolcoms]

Not sure on the correct volume of water you use, but you heat the priming sugar to a boil and add it to your bottling bucket along with your fermented beer.

Here is a thread on the subject
https://www.homebrewtalk.com/f39/yay-nay-boil-water-w-priming-sugar-78784/

 

[unionrdr]

You do not need to boil the sugar to pasteurize it! Just bring 2C of water to boil in a small sauce pan for a couple minutes. Pasteurization happens in seconds,not minutes. Then take it off the heat & stir in the measured amount of priming sugar to dissolve the water clear again. Then cool it a bit before adding to beer racking into bottling bucket. Here's a priming sugar calculator to figure how much by weight; http://www.tastybrew.com/calculators/priming.html

 

[revco]

The calculator above will give you precise amounts for various beer styles, but it's also something you can play with. More sugar will equal more carbonation, so you have a little bit of creative control. For example, do you want a particularly bubbly stout? Or a lightly carbonated pale? Generally, your range is going to be between 3-5oz of sugar per 5 gallons of beer...but you can get more or less, to your taste.

The above process advice is solid...I'll add that if you forget to put it in the bottling bucket before racking (don't), stir very, very gently with a well sanitized instrument. Move quickly, so as not to expose the beer, but be very gentle.