Bottling, Coopers draught type help!

[Suds25]

Hi, all! Here's my question, I will try to elaborate as much as possible haha.

I'm ready to bottle 23L of coopers draught, I used a standard coopers fermenter so it has the tap built in...
However, instead of paying crazy amounts for carb drops I'm using standard granulated white sugar.

I have been reading up on this and i found two ways of getting the job done, which is best for me?

Option One is to prime each of my 740ml(or so, thre are 30 total) bottles with a full rounded tea spoon of sugar then fill each bottle normally. My question here is do I stir the batch before I begin to bottle?

And option 2 is to take an ammount of white sugar and add it to boiling water disolve it and then add to the batch, wait 30 min and bottle.

Few questions here:

How much sugar (in cups because I don't have a scale) do i need to disolve in water?

Is it accurate to disolve the sugar in 2 cups of water?

And lastly the man who sold me my refill supplies stated that its actually better to use some of the fermented beer to disolve with and then add that to the batch and bottle.

And very last haha does the sugar need to be stirred into the batch before bottling? And how vigorously?

I know its a lot but I would really apriciate any help!
Cheers!

[mrmojorisin]

For ale bottling I use a child's medicine spoon, the small side, level per pint is perfect then give it a quick shake.

I've tried batch priming and am not a massive fan as it always seems to take forever to drop bright after priming. But if you want to batch prime then added to boiling water is fine. As for amounts it's about 80g for ale but no idea how that translates to cups?

[Suds25]

Thanks, yea grams don't translate directly into cups because grams are weight and cups are volume. But that being said granulated sugar usually weighs about the same...just not sure how much to use haha

[mrmojorisin]

Looks like you want somewhere between 2/3 and 3/4 of a cup....if you're brewing to 23l

http://www.recipegoldmine.com/kitchart/kitchart2.html

[cellone]

I batch prime by dissolving the sugar in a mug of freshly boiled water, allow to cool then add to the bottling bucket and syphon the beer in. The flow of the liquid does a good job of mixing it all up. I leave it for a hour or two and then bottle.

[AceMcAce]

I batch prime by dissolving the sugar in a mug of freshly boiled water, allow to cool then add to the bottling bucket and syphon the beer in. The flow of the liquid does a good job of mixing it all up. I leave it for a hour or two and then bottle.

I wouldn't bother waiting for it to cool. the 20 or so liters of cold beer that you're going to put on top of it will do that job for you. I wouldn't bother waiting after you've mixed together either. just more time to risk airbourne infection as you no longer have your lovely co2 barrier there, and any that gets created now you want to keep in the bottle.

[shazza]

If you have a second vessel that you can rack your beer into then do so and batch prime at rate of 1/2 mug of sugar per 23litres(3/4 mug for lager).
As you are using a FV with a bottling tap I doubt you have a second vessel at the moment and so I would go with the bottle priming (3/4 teaspoon sugar for them 750ml babies) so as not to disturb the sediment in your primary FV.After capping,invert and shake gently;the yeasties will do the rest.