What is your preferred priming sugar, and why?

I've bottled a few batches now. Thus far, I have used corn sugar. No problems with it. I have a batch to bottle today, and don't have any on hand, so I will likely use some DME, which I do have.
I have heard people say that using table sugar gives a cidery taste. I'm most options leave some sort of a flavor, it's mostly a matter of if that flavor stands out in the style.
I'm curious what your preferences are, and why?

 

Corn sugar. Always read comment after comment that DME leaves a ring of crud around the top of the bottle. But besides that, I'm only looking for a clean way to carbonate the beer without adding or changing the taste, and corn sugar does that task perfectly. It's also quite cheap.


Rev.

 

Table sugar gives a cidery taste when you use a lot of it (think pounds of it). There isn't enough sugar used during bottling to impart any flavor unless you have super sensitive taste buds. I've only used plain sugar and had no off flavors.

 

I used corn sugar for a few batches. When I switched to table sugar, I couldn't tell any difference in flavor. It's cheap and very convenient.

 

+1

 

that's a homebrewing myth that really needs to die.

several styles of belgian beer use a lot more sugar than the the few ounces that you'll be adding... and they don't taste cidery

remember to boil the sugar in a little water beforehand - both to sanitize it, and to dissolve it completely.