What happens next

[cask is best]

In lay mans terms when we start a beer/ cider from kit we mix it up add the yeast and the yeast gets to work on the sugar breaks it down and then turns the sugar into alcohol. Or something like that.
So what happens when we put a little sugar in the bottles at the bottling stage for secondary fermentation. Surly all the yeast has gone so why do we add more. Confused.

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CIB

 

[eggman]

Even if the beer looks clear when bottling or kegging there will still be yeast in suspension, this will then get to work on the priming sugar added giving your brew carbonation :

 

[cask is best]

Thanks eggman.
I thought it was for carbonation but wasn't sure. So there's still active yeast in the brew and that gets to work on the sugar and makes it fizzy. What about the old one about adding more sugar to the bottles to make it stronger is that fact or myth.
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CIB

 

[Baz Chaz]

So there's still active yeast in the brew and that gets to work on the sugar and makes it fizzy.

Correct, but don't add too much extra sugar when bottling, no more than 1/2 teaspoon per bottle ....... they could be potential bottle bombs, very fizzy indeed :!:

What about the old one about adding more sugar to the bottles to make it stronger is that fact or myth.
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Don't think it will make it that much stronger, if you want strong ale add to the recipe early on not at bottling stage :!:

 

[Dronfieldbrewer]

Generally speaking, adding 1/2 tsp of sugar will add about .25% to your final gravity per bottle or there abouts