LOL. "Carefully boiled"? What's that, in an ASTM-certified 18/10 stainless steel reaction vessel with distilled water when the ambient air pressure is no more than 30.05 using a thermal introduction profile not to exceed 10deg/sec? I just dump two cups of tap water in a small saucepan, heat it to boiling, dump in my priming sugar, and stir until dissolved (takes about twenty seconds). Then I dump it into my (freshly-sanitized) bottling bucket, rack my beer onto it, give it a quick stir with a sanitized stainless spoon, then bottle. It's really pretty difficult to screw this stuff up.
Sure, you can agonize over how many volumes of CO2 the BJCP claims are "proper" for your beer's style, and what kind of fermentables will either compliment or at least not intrude on your beer's flavor, but that's optional. It's all beer in the end. Relax!