That's really an old, old way of priming the beer and a good way to make bottle grenades!
For a 5 gal batch of beer, standard practice now-a-days is to use 3/4 c of corn sugar (dextrose) dissolved in a cup of water on the stove, stir to dissolve, cover & cool.
Add this to the entire batch in the bottling bucket before adding the fermented wort to it... Then, all will be primed the same.
i know this is a crazy q?,,but my beer recipe said when bottleing the
> beer add one tsp of dextrose to each bottle ,then cap and wait 3 weeks
> before drinking.
> When you add dextrose to the bottles is that what makes the > carbonation?
> If not then what is dextrose for?
>