This 10ml plastic syringe makes it easy to add a consistent, measured amount of priming sugar to your bottled beer, lager or cider.
The easiest way to use it is to place all of the required priming sugar, normally 100g/20 level teaspoons for a 40 pint batch, into a measuring jug and add sufficient boiling water to dissolve the sugar and bring the level up to 400ml. Stir the mixture to completely dissolve the sugar and make a consistent syrup and then leave it to cool to about 25-27°C. This temperature avoids the risk of killing the yeast that is held in suspension in the beer, lager or cider and which is needed for the secondary fermentation in the bottle.
Use the syringe to add 10ml of the cooled syrup to each standard bottle being filled (or 10ml per pint if you are using larger bottles) and carefully syphon in the beer, lager or cider.
If you are making a Belgian Beer, you should make up the syrup using the amount of sugar stated in the manufacturers instructions and divide it equally amongst the number of bottles you are filling.