Usual priming rate is one level measured teaspoon per 750 ml bottle.
That is 27 teaspoons per 20 litres.

For years I guessed this having found a suitably sized stainless teaspoon
which I ground down a little because it was initially too large. I just kept
it in my kit & never actually got around to checking the exact amount. I am
a bit fussier now but the beers no better.

Right now I don't have to hand the conversions to imperial or US gallons.
Your teaspoon measure will probably state the equivalent mls & you can
easily convert to tablespoons if you wish, again I don't have to hand the
exact tablespoon to teaspoon conversion factor.

BTW there is absolutely nothing wrong with plain white sugar as the
secondary (in bottle) fermentation medium. It's clean, free flowing. &
readily to hand in any kitchen; particularly suitable for bottle priming.
Rgds,
Pete

"PieOPah" <Simon.Argent@gmail.com> wrote in message
news:1114782400.981875.235410@f14g2000cwb.googlegroups.com...[color=blue]
>I am just about ready to rack my beer after primary fermentation. Since
> my wife has thrown away the instrucations, I am not sure exactly how
> much priming sugar to use!
>
> I'll be using standard white granulated sugar (I know that there are
> better alternatives, but this is what I will be using!)
>
> How much sugar should I use as to not over-carbonate? I will be
> rackinging into a 5 gallon plastic keg.
>
> My last set of instructions for a previous beer advised about 1/2
> teaspoon per pint. Other instructions I have found online suggest about
> 4 tablespoons total.
>
> Anyone advise a decent amount?
>
> Thanks
>[/color]