I haven't tried cane sugar so I can't speak from experience. I can tell you that corn sugar is a monosaccharide and cane sugar a disaccharide. Supposedly the yeasties have a harder time with the saccharides and a "cidery" flavor is imparted. If you boil the cane sugar in water for a few minutes, the heat & h20 will break the disacharides into monosacharides. In a pinch, I would totally use the cane sugar and just boil it... I doubt it would make a difference, but since I have a tub full of corn sugar, I haven't had to try it.