For those of you who have backsweetened with good ole cane sugar, I'm curious to know how you add it. Do you just sprinkle it in straight or do you melt it with water and make a syrup? If so, at what ratio H20 to sugar? I have had much better luck melting it down with water (somewhere between 1:2 and 1:4, sugar:water). It adds more easily, involves less stirring, and I can be sure it's disinfected. I'm doing a lot of backsweetening right now, and I'd thought I'd just cast out a line to see if anyone had a simpler technique or perhaps a way to minimize stirring.