emjay I appreciate that you supported one of my claims. While I said sugars aren't always 100% fermentable and can add sweetness to your beer, I was referring to "How to Brew" by John Palmer. In chapter 11, he lists the main fermentable sugars found in our homebrew.
Type - Fermentability
Corn sugar - 100%
Cane sugar - 100%
Brown sugar - ~97%
Molasses/treacle - 50-70%
Candi sugar - 100%
Lyle's Golden Syrup - 100%
Maple syrup - 100%
Honey - 95%
Dry malt extract - ~75%
The fact of the matter is that while MOST sugars are fermentable, some are not as fermentable. If one were to add corn sugar, I agree with totem, it will help dry out the beer, but not make it sweeter. However, on the other hand, if one were to use DME, it would ALSO sweeten the beer.
Regardless, people have been seeming so "edgy" on these boards lately. Why the hostility? Can't we all just be friends?