Originally Posted by IrregularPulse
no ill effects from standard table sugar? I've read here and got the general consensus was to not use it. Or is this only for brewing, not bottling.
I've never used table sugar, but have read that it can result in a cidery flavor in the beer. The thing is, corn sugar, aka dextrose, is nearly completely fermentable and therefore will not add any sweetness or off flavors to the beer (because it is all consumed by the yeast during bottle conditioning). Table sugar contains sucrose, which is not so fermentable and therefore can affect beer flavor.
I once started into the bottle process without any corn sugar or DME in the house. It was a brown ale and I decided to make it an experiment. In place of corn sugar, I primed the beer with molasses (which of course contains all sorts of unfermentables). My "molasses brown ale" went on to be one of my most popular brews among friends. Moral of the story: Sometimes experimentation yields winners, so I would encourage you to be creative!