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am hearing about (and seeing on homebrew videos) people priming their bottles by simply adding a certain amount of sugar (timmy300 said he used 1/2 tbl. spoon) into each sanitized bottle and bottling straight from the fermenter rather than dealing with the whole priming bucket thing. What are your all’s suggestions on this? Is it sanitary? How much sugar do you all use (per 12 oz bottle)? Should I use priming sugar from a HB store or plain old table sugar? Right now, this option seems like a much better option than using a priming bucket, seeing as it takes less time, one doesn’t have to boil the priming sugar first and then stir it into the beer, exposing the beer to even more air (in addition to the air it gets exposed to when it is transfered to the priming bucket). I plan on bottling in a few hours so an expedient response would be awesome! Thanks guys.
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Use a bottling bucket!!! If you add sugar directly to the bottles you could have different amounts of sugar in each bottle resulting in inconsitent carbonation. If you boil the sugar and mix it in with the beer you will get better distribution of sugar for every bottle and the yeast will feed off of it quicker. Don’t worry about oxidation, just minimize the amount of splashing in your bucket and keep the end of the tube under the surface of the beer. Good Luck. 
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thanks. Anyone else have input? I;m looking for a diverse set of opinions.
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if you do it by weight, you’d be okay. If you have a small digital scale for your hops, use it for the sugar and see how it goes. There’s always the carb tabs as well.
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That would take longer.....If you want a VERY quick way, buy the sugar drops, you just drop them in the bottle when that bottle is ready to fill....very quick, very easy....
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they are about the size of a lemon drop......Thats the fastest, easiest way I found....
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I still boil my priming sugar in water and then add it to the bottling bucket, then I siphon the beer in. Everything stays sterile and the sugar mixes well. Not enough hot water to affect the yeast activity at all. Of course, if you can afford them, the drops are the way to go.
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As far as I’m concerned, bulk priming is the only way to good. It gives you control over the level of carbonation, the most even distribution of sugar and is the most sanitary. Using drops or a teaspoon/funnel takes longer and isn’t as good.
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I only bottle my stronger / Belgian beers, but when I do I have gone the lazy route. I have a very accurate scale which I calibrate tsp & tbsp to, which is what I use to add sugar to each individual bottle with a funnel. I don’t like the extra oxidation of transferring to a bottling bucket, and if you don’t mix will with boiled sugar solution you end up with wildly inconsistent carbonation when bulk adding sugar.
But really, it is b/c I am lazy & in this instance it doesn’t hurt my beer. I get very repeatable and accurate carbonation levels this way.
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For years I did the table sugar to bottle method and had good luck, many times I would have some over carbonated bottles.
My last 2 batches I’ve used corn sugar and a bottling bucket and the results are much, much better.
Lower carbonation, small bubbles, and a better looking/lasting head.
I’m sold on this method.
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pretty sure i said half TEASPOON ,not tablespoon. that would be too much.
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