Sorry, I can't find my copy of How to Brew anywhere so I'm asking here.
I have a 1 gallon jug of wheat beer that I put on pureed apricots. The secondary fermentation has now subsided and I'm going to bottle it but I have no idea how much sugar to use for slightly less than 1 gallon. I'm going to put it in the fridge for a couple days to help it clear and settle and then siphon off the beer, leaving the apricot sludge behind which is why I'll be shy of a gallon. Any suggestions how much table sugar to use for this amount of beer?