Heres a basic lineup of what I have done so far.
It was made from untreated tapwater (I now know about the water treatment phase, and will do that next time).
I used Brewers sugar as per the instructions (I also know about Spray Malts...and yes I have that here now for next time

The beer has been in the keg for 4 weeks, and spent 10 days in the fermenter.
I just transfered 2 ltrs (ish) of Wherry from the keg into 4 x 500ml brown bottles.
I used a syphon for the transfer to try an minimise the oxygen in the beer and primed the bottles with a mixture of 40ml of Wherry from the keg, and a teaspoon of sugar to each bottle.
We shall see what happens. It looked pretty lively when I added the sugar to the Wherry so the yeast still looked hungry.
Any thoughts