Priming Sugar is a substitute for Carbonation Drops for Beer. Want to create fizzy or sparkle in your beverage without the risk of overstressing of yeast? Well, priming sugar 100gm made from Dextrose monohydrate is your solution. (100gm pack is suitable for about 120 pints). It is the simplest form of sugar. It specifically produces clean crisp beers. Also, it does not produce any off-flavors, stress, and therefore, makes your bottle conditioning easy.
We can also use it in sparkling wines to create the coveted tiny micro-bubbles. Some APA (American Pale Ale) brewers also add priming sugar in their wort to make the watery crispy beer that allows their hops to overpower the patrons.
Priming sugar is pure glucose. Hence, it is easily digested by yeast making the fizz that you always cherished without the risk of sulfites and off-taste that sometimes comes with table sugar and stressed yeast. This simple sugar easily dissolves without creating any lumps making it an ideal solution. Just use 5gm per liter for ideal results. Pack size 100gm, 500gm which are good for 50 liters and 250 liters of beverage respectively.
Possible substitutes: carbonation drops, high fructose corn syrup, etc.
EVERYTHING ABOUT BOTTLE PRIMING & CONDITIONING, Part 1
Typically it takes 7-10 days to ferment at 25 Degree Celsius after which you can start bottling your homebrew beer or wine.
Excessive carbonation aka bottle bombs usually happens due to a rookie mistake of bottling too early. Use a hydrometer before bottling to ensure all fermentable sugar has been converted to alcohol/ethanol by the yeast before you proceed for bottling. Also carefully weighing the priming sugar is what it takes to control the carbonation (about 8gm per liter).
For carbonation 1 teaspoon of priming sugar is considered ideal. For a more accurate dosage, put about 8gm per liter of beer. Add at the time of bottling (once the fermentation is complete) allow it to rest for 3 days before transferring to the refrigerator.
While beer brewers add just 8gm of sugar per liter of beer, sparkling wines, cider, and champagne need 16 to 25gm of sugar to create that loud distinct pop sound when you uncork a fully pressurized bottle.
Note: Be careful to use only stainless steel kegs or extra thick glass bottles. Normal glass bottles and water bottles are not meant to withstand this pressure and tend to burst.