Cane sugar in priming

CornyKegs 728
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paranode

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Does cane sugar added for priming really impart a cidery taste in such small amounts as used for priming? Or is this more a reference to using cane sugar in the boil?

Just wondering if this is kind of a passed-on lore or if anyone has actually tasted off flavors from using cane sugar to prime for bottling.

:mug:
 
Its a wive's-tale. The ammount used for priming is so small you'll be fine. Table sugar should not impart any flavors in a beer until you get above 15-20%, especially in high-gravity beers. The problem is when you don't have any malt, or only 1 "can" of malt and the rest of fermentalbes are made up with table-sugar. You'll be fine if you prime with it.
 
I use corn sugar that I buy from the LHBS. Sometimes I use DME, 1 1/4 cups. Either should be dissolved in about 2 cups boiling water, then cooled. Put into the bottling bucket, then rack the beer into it with the tube on the bottom so that the beer swirls to mix.
 

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