Preferred alternate sugar for apfelwein?

CornyKegs 728
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xxguitarist

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I have a batch of apfelwein about finished up, and i think I might run another batch with a minor change. The first batch is per original recipe.
I'm open to organic cane sugar, brown sugar, molasses, etc. Anything typically available in a grocery store.
Experiences with these?
 
I found that brown sugar gives it more of a tartness than the corn sugar. It was pleasant, but it took some getting used to initially. I have no experience with any other variations.
 
I don't like molasses, so I don't use it. And when brown sugar ferments out, it has a "funny" molasses taste. Brown sugar without the sweetness just isn't very good, in my opinion.

Table sugar is fine, and I use it with all of my wines and cider. Honey is good, too.
 

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