From what I've read, it seems that the old technique of adding a given amount of sugar to each bottle for priming isn't recommended anymore. Instead, just about every source recommends boiling priming sugars in water and adding the cooled solution to the wort before bottling.
Why is this? It seems to me that by adding sugar to individual bottles, I don't have to worry about uneven carb levels from a non-uniform mixture of my priming solution.
Reasons I've thought of:
- Convenience: not having to measure out the sugar for 50 bottles
- Convenience: not having to worry about bottles with different volumes
- Sanitation: the sugar gets pasteurized (is this really a concern?)
Are there other compelling reasons I haven't thought of, or does it just come down to convenience?
EDIT: This motivation for this question was bottling small batches, in which priming just a few bottles is an equivalent amount of work to batch priming.