I have found perfect bottle priming solution. After 10 years of home brewing, after trying all publicized methods, this works perfectly:
Make  a simple syrup with equal parts water and white
sugar. 1 level teaspoon of syrup per 740ml bottle. Absolutely perfect. This method is virtually free and you will save tons on buying carbonation drops.

The ABV cap isn't just a yeast stopping point.  Yeast slows down before it reaches the cap. A high-alcohol beer will take longer to carbonate because while the alcohol level is not quite high enough to kill the yeast, it is high enough to slow it down.

A round of applause for Garrett! I love it when people are blunt and straight to the point. Telling people "Don't do that, that's stupid". Lol! There is a time to be blunt and to the point and that is when talking bottle bombs. I never had it happen to me, but I came close when my cousin passed out spruce tip beer for Christmas. I popped a top and it overflowed, so I called him alerting him to have everyone he gave them to REFRIGERATE IMMEDIATELY! Unfortunately, one of them blew up in his friend's refrigerator. At least no one was injured. Hey when are we going to see something with dandelion?

Another method for backsweetening while also carbonating is to have a plastic tester bottle (sanitized Mtn Dew bottle works well) that’s the same size as your glass bottles. The important part is to thoroughly mix your sugar BEFORE bottling to ensure you have the same mixture of sugar throughout, instead of trying to measure per bottle. Test the tightness of the bottle everyday and when it’s around the tightness of what the Mtn Dew would have normally been, pasteurize the bottles in a big pot with an immersion circulator (sous vide) and make sure that the internal bottle temperature gets to 140 degrees Fahrenheit for 20-25 minutes. I like to add an extra bottle to the pot filled with water to the same level of fluid as my cider, mead, or wine, leave the cap off, and use an instant read thermometer to check the temperature of the water in the bottle to be certain it’s at 140 degrees. Happy brewing! And great vid!

Great video. Two quick observations. Over carbonation isn't just stupid. It's deadly dangerous. Bottle bombs are not a clever phrase used by wine makers. Glass under the kinds of pressure that poor carbonation practices can produce WILL explode (if you use corks, the cork will pop before THAT amount of pressure can build up but if you use crown caps (beer bottles), or you use wire nets on champagne bottles, the cap or the cork cannot release the gas and the bottle will explode - literally, and you will have shards of broken glass fly across the room. Not TERRIBLE if you are not in the room, but if you are holding the bottle (heat from your hands) to open it, those shards can sever arteries. And, THAT is no joke. The second , very different point is that even if your yeast is close to its tolerance for alcohol (and alcohol IS a toxin as far as yeast are concerned), you CAN do what the French have been doing for so many generations and that is add a sprinkle of champagne yeast with the sugar. That yeast has good tolerance to begin fermenting in a high ABV wine; high acidity environment even if your original yeast has more or less quit.

My first batch of mead I accidentally bottle carbonated by doing one month in a bucket, another month in the carboy, and then bottling right after for aging. The mead was just about done with fermentation but wasn't done completely so the CO2 naturally built up and dissolved in the bottle. When it was 8 months old, I opened it up with some friends and had this really nice sparkling tingle effect. Not saying this is a defacto method or reliable. Just sharing a story about a cool little accident that happened.

This is the most helpful bottle carbonation video I've seen thank you very much.  I'm about to rack a few gallons into secondary. Once the bubbling stops I'm going to bottle carbonate my pinnaple mead made with honey collected from a nuclear disaster area.  Calling it Atomic Nectar lol😂

Wow, that’s quite useful tip for our people who new to brewing.

I was thinking to do add primming sugar before bottling in my cider as new method while add backsweetin without ruining it.

Good breakdown! Of course measuring for safety is super important but besides that for flavor, one hydromel batch I did where I assumed incorrectly that it had gone dry overcarbonated, and I tested carbonation over the weeks  to not get bottle bombs, but having overshot the amount of residual sugar no matter what I did or how long it was in the fridge, opening each bottle would kick up all the sediment making every drink undrinkable levels of yeasty. Measurements are our friends!

Perfect timing, I've only just had trouble bottle carbonating for the first time with this last batch

Made Elderflower Champagne - fizzy wine.

Just made a store based apple cider. Did it old school with an empty plastic bottle.First attempt. Definitely took some notes on what to change. Very informative video, thanks.

Nice tunes 👌

I had a problem with a hydromell carbonation, don’t overlook the temperature, after 10 days I popped a bottle open and it hadn’t carbonate at all because it was stored too cold had to put on a heating mat for two more weeks and they carbonated just fine.

my ginger beer always finishes at 1.000.......... making shine was so much easier to me lol. but i try to back sweeten to 1.015 and mead to 1.020. though id love to learn how to add unfermentable sugar other than xylital for this

Great and clear advice. Thanks for this video one of the best I’ve seen on YouTube

Love the calculator ❤,  great tip for backsweeting wing, if you don't want to use fake shit. Kill the yeast by cooking it at 160 f for 20 min, then introduce your real sugar or honey 🍯 😋 😉

Thanks again.

Just the video I needed!

You could have experimented the bottle bursting event in a place where it was possible to collect all the glass shards !