Different sugars to fortify?

I'm about to embark on my first ever cider-making attempt. Was planning to follow EdWort's Apfelwine recipe more or less. I'm using Lalvin 1118 yeast I picked up from the LHBS.

Doing two separate 1 gal. batches so I thought I'd scale down the sugar to 0.4 lbs. per batch. I was thinking about using organic cane sugar or even brown sugar instead of corn sugar. Anyone know what that would do to the taste? I also plan to boil a stick of cinnamon (to sanitize and extract flavors) and pour that into one of the two 1 gal. batches. Maybe some vanilla extract? I'm leaving one pure as a reference.

My plan is:
(1) boil cinnamon, cool, add little vanilla extract
(2) pour mixture into 1 gal jug of Central Market Organic Apple Juice
(3) add 0.4 cup of sugar
(4) cap and shake to mix
(5) sprinkle 1/4 packet of yeast (Lalvin EC-1118)
(6) install airlock and leave for 4 weeks
(7) mix with corn sugar (to carb) and bottle

and of course repeat steps for 2nd batch skipping #1

Anyone have comments on the procedure, or any experience with using brown sugar or cane sugar in step #3?

Well I seem to have already answered my question, should have done some more hunting before I asked.

https://www.homebrewtalk.com/f25/corn-sugar-vs-cane-sugar-apfelwein-83597/
https://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/

I'm intrigued by the brown sugar... maybe I'll try one with dex and one with brown.