Addition of fermentable sugar to fully-attenuated beer, cider, mead or other beverage to produce carbonation by re-fermentation inside a sealed container, usually a bottle or keg. Requires viable yeast in suspension, either leftover from primary fermentation or added with the priming sugar.
I'd appreciate a little input on "Priming": How do you do it? Which sugars do you use? Do you use it for all your beers and if not for which ones?