===== Priming Sugar Guide (Sucrose) =====

This chart provides priming sugar amounts based on carbonation targets, assuming:

  * 250 mL total priming syrup per 20 L batch (50ml wasted)
  * 10 mL syrup per 1 L PET bottle
  * Bottling temperature: ~20°C (room temp)
  * Sugar type: **Sucrose (table sugar)**

^ Style Type         ^  CO₂ Volumes  ^  g Sugar per 20 L  ^  g per Litre  ^  Syrup Strength  ^
| British ales       |  1.8 vols     |  75 g              |  3.0 g        |  3.0 g / 10 mL                  |
| Milds & stouts     |  2.0 vols     |  85 g              |  3.4 g        |  3.4 g / 10 mL                  |
| Amber ales         |  2.2 vols     |  95 g              |  3.75 g       |  3.75 g / 10 mL                 |
| Pale ales          |  2.5 vols     |  105 g             |  4.25 g       |  4.25 g / 10 mL                 |
| Hefeweizen         |  2.8 vols     |  120 g             |  4.75 g       |  4.75 g / 10 mL                 |
| Saisons, Belgians  |  3.0 vols     |  130 g             |  5.1 g        |  5.1 g / 10 mL                  |

===== Notes =====
  * Use boiled and cooled water to prepare syrup for sanitation.
  * PET bottles will show firmness as carbonation develops—use squeeze test to monitor.
  * Discard PET bottles that appear damaged, cloudy, or soft even when full.
  * If using **dextrose** instead, increase weights by ~15%.
  * Store bottles in a covered container or box during carbonation for safety.