Priming sugar solution

[Scotty]

When I prime my bottles (2l PET bottles) I normally prime with h/hold sugar as per intructions. For the last few brews, I've used brewing sugar for the brew and priming (the 'body' is much fuller though) and have found that my beers aren't carbonating very well during secondary fermentation. They can be very sweet and not nice.

I was wondering whether I would need to adjust the amount of brewing sugar used in secondary fermentation?

More importantly, I am hoping to add the priming sugar as a solution rather than adding by the spoonfull. I would like to add it via a syringe Does anyone know what water to sugar ratio I would need to use and how many ML I should add per pint?

[FiercelyFuzzy]

To prime using a syringe, calculate the amount of brewing sugar you require. Add to a pyrex jug, top up to 250mls* and divide by the number of bottles you are priming to give you the amount of solution you need to use per bottle.

When you dissolve sugar in water the volume of the sugar solution is greater that the original volume of water. It increases by something like 0.65ml per gram of sugar. So if you divide 250ml by the number of bottles you'll be underpriming.
e.g. if you dissolve 80g sugar in 250ml the sugar solution will have a volume of around 302ml.

I didn't belive this it at first, but I got a measuring cylinder out & tried it. It's true!
http://wiki.answers.com/Q/Does_sugar_st ... d_in_water

[brysie]

interesting...

what if you were to draw off half a pint of your brew, mix the priming sugar end nuke/stir til dissolved then whack it back in your brew?
does that make a difference?

[Scotty]

Glucose/Brewing sugar will produce less carbonation (and alcohol) per gram than table sugar, you need to increase it at a rate of 374/300:1 (or multiply the amount of table sugar you use by 1.25 to get the equivilent amount in brewing sugar).

Does the same apply when using brewing sugar in primary fermentation?