/diy/ - Do It Yourself

I have a conundrum: I have a batch of ginger "beer" (more like kilju but lower ABV - straight turbinado fermentation with loads of ginger and some spices) I racked to a carboy on 4/2 (2 days ago). I intended to just bottle from the carboy that night and added about 120g turbinado as priming sugar.

Should I add another 120g when I bottle for bottle conditioning (would the yeast have consumed that sugar already?) Ultimately it shouldn't matter as I'll be bottling mostly to PET and champagne bottles, but I'm curious.

Alternatively, should I just leave it in secondary for a little and see what happens? I'm pretty amateur and have only done a few batches of this stuff, none of which have really had the flavor I wanted. I'm kind of curious what some time in secondary would do. I still want to be able to carbonate in the bottle, though.