Priming & Sugar
When you bottle or keg beer (or sparkling wine) you will need to add a little sugar into each bottle before capping it (about half a teaspoon per pint). This gives the remaining yeast the fuel it needs to work a little bit longer inside the bottle, thus naturally excreting carbon dioxide, which stays trapped and gives your beer it's slight fizz. The pressure also helps to preserve it a little. Carbonation drops provide a standard, measured amount for each bottle. Spraymalt can also be used for priming, but make sure it dissolves in properly and doesn't just stay sitting at the bottom of the bottle.
Remember that for priming to work, there needs still to be healthy active yeast in suspension to ferment that last sugar, so make sure you bottle before all of the yeast flocculates.
You can also use our brewing sugar in Wine as it is pure dextrose and so easily digested by yeast. It's also useful that it dissolves so easily without having to be heated at all, to ensure maximum solubility.