Hello,
If you have a bottling bucket or use a pressure barrel with a little bottler attached I would use about 140g of sugar mixed in about 300mls of previously boiled water.
You don't want to add this hot to your barrel but about 30C won't hurt once it's mixed in with the beer.
Once you have the sugar solution in your bottling bucket, siphon the beer from the FV onto the sugar solution. When you have all the beer across, put the lid on the bottling bucket and swill it to mix the sugar solution into the beer.
Then proceed to bottle your beer,if you haven't got a little bottler I would advise you get one.
You then put the little bottler into your sanitised bottle and push up you will see the beer climb up the inside of the bottle.
Slow down the flow when you get near the top by pulling the bottle down slightly, your fill level should be to the top of the bottle and when you remove the bottle down and away from the little bottler your beer will have the correct amount of head space for the CO2 produced during
Carbonation.
Take next bottle and repeat, don't forget to sanitise your caps!
Also don't forget to store these freshly filled and capped bottles somewhere about 20C for a couple of weeks to carbonate fully, I use plastic bottles with my weissbeirs and use the squeeze test to see when I can start drinking them
Hope this helps :thumb:
)
