Priming Sugar, or Bottling Sugar, consists of Dextrose that ferments easily and quickly in bottle conditioning. Five ounces of priming sugar will adequately carbonate 5 to 6 gallons of beer or wine. More or less can be used to adjust carbonation levels. Carbonation develops properly when temperatures are kept warm (60° and 75°F) and the yeast are still active. Fresh yeast can be used at bottling time to ensure proper conditioning. The common name for Dextrose is Corn Sugar and is a simple sugar. Dextrose is the ideal choice for bottle carbonation compared to ‘table sugar’, or sucrose, because of its clean flavor and fermentability. 5 oz bag.