... organic cane sugar (Florida Crystals) before filling...
What's your opinion of turbinado sugar for priming?
In my opinion it would be fine.
I'm an all grain brewer, who only bottles.
I believe your referring to "sugar in the raw" which is darker due to being
minimally processed which retains more molasses. White sugar has all of its
naturally occurring molasses removed, and sold as molasses. Brown sugar
is white sugar with molasses added. White sugars sometimes vary in shades
due to how efficient removing the molasses was.
With that being said (written) other than cost, I believe yeast consumes
all the sugars leaving very little, if any, flavors to remain. I originally used
sugar in the raw, and switched to Florida Crystals because that's what was
more readily available at the super market. Turbinado sugar comes in organic
versions too. I now buy all organic foods when shopping, if the choice is readily
available.
if you fill each bottle individually with sugar, you can vary the amounts with a few
bottles to find your preferred carbonation level, instead of toasting a whole batch.
Pay attention if the measuring spoon is rounded or level.
Several keg in a short period of time, which is fine since in can completely ferment
out in the keg, and pressure can be relieved. With bottling ensure fermentation is
completely finished by a steady FG for several days. Bottling fermentable sugars,
then adding sugar to the bottle and sealing, is looking for trouble. If checking gravity
often is an issue, let it ride for 2-3 weeks. I did this for years before purchasing and
using my first hydrometer, which is a Tilt.
Be patient, carbonation will be different at 2 weeks vs 6 weeks.
In my opinion, bottled beers hit their stride around 2-3 months.
Quality of carbonation is improved by chilling beer in fridge for
at least 3 days before drinking.
Phew
Cheers