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.

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May be too much carbonation on the way

Bottled up a fig-gose a week ago, and figured I would try one last night just for kicks. Big hiss and and about a 1 inch head. Plenty of carbonation now, but it is still 'young' carbonation (big, ...
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How to calculate and add the required amount of inverted sugar (liquid) during the bottleling phase?

How should I calculate te correct amount of prime (inverted sugar) in liquid form, pretty much like a syrup for bottleling ? I was thinking in using a cooking seringe to add it to each bottleling, ...