I don't like priming individual bottles with raw sugar for a number of reasons so I "batch prime" after moving the fermented brew to a bucket ready for bottling; however, I increase the risk of infection.
Okay, here comes the "daft question" ...
"Has anyone made a strong sugar syrup and used that to individually prime bottles?"
The reason I ask is that:
o I have home made Rose-Hip and Blackberry Syrups that are still in perfect condition after over a year in the shed so a simple boiled syrup should last just as long without introducing anything nasty when used as a priming sugar.
o Weighing out the sugar as the syrup is made will make it easy to calculate the relevant weight of sugar per millilitre of syrup.
o For accuracy (and to prevent stickiness and the introduction of nasties!) using a syringe to dispense the syrup into the bottles would make it a lot easier than sugar crystals on a spoon.
So, what does everyone think? Viable idea or a waste of time?
All comments welcome! :thumb::thumb: