I never used table sugar. One- ->One-n -a-half teaspoon corn sugar in a 22
oz bottle should work .
Leaves 1-2 inches space before capping. Usually the bubble will settle down
leaving some room for carbing of beer.
After capping, leave the beer at room temp for two days.
Age the beer for 21 days in bottles. 68-70 deg temp in the house has
produced excellent results. Over temp will also produce cidery tastes (Just
beware of that (0 0)

Regards,
Sarge/
"Erik" <Erik@mailinator.com> wrote in message
news:d9qdney5VdMeWtbdRVn-gg@comcast.com...[color=blue]
> Thanks for the reply. I bottled it after two weeks and used table sugar,
> but only gave it a week before tasting it. I'll keep the remaining[/color]
bottles[color=blue]
> in the closet for a few more weeks before trying again.
>
> My other concern was that it was a little flat. I thought the bottling
> sugar determined how much carbonation got in there. If I wait longer will
> they get more carbonated, or will it be about the same?
>
>
> "Sarbjit Sikka" <ssikka@mn.rr.com> wrote in message
> news:9GL2c.3226$4B1.2548@twister.rdc-kc.rr.com...[color=green]
> > The final taste should be the taste of the yeast. If it is fruity,[/color][/color]
that's[color=blue][color=green]
> > what you should expect. If it is (cidery) sugar , you should have aged[/color][/color]
it[color=blue][color=green]
> > little more..I use corn sugar during bottling and let it sit 21 days in[/color][/color]
a[color=blue][color=green]
> > dark place in my house. Did you check final sp gravity before bottling?
> > Good luck friend.
> > Sarge/
> > "Erik" <Erik@mailinator.com> wrote in message
> > news:CpSdnd7y8ZFfpNfd4p2dnA@comcast.com...[color=darkred]
> > > My first batch of beer was a little cidery. I suspect I may have used[/color][/color]
> too[color=green][color=darkred]
> > > much sugar when bottling. I used 2 1/2 teaspoons of sugar in each[/color][/color][/color]
32oz[color=blue][color=green]
> > PET[color=darkred]
> > > bottle; is this right?
> > >
> > >[/color]
> >
> >[/color]
>
>[/color]