I have several questions about corn sugar vs. white cane sugar. I bottled my first cider batch and primed the bottles with white cane sugar. After three solid weeks at warm temp only one has carbonated, and it has been carbonated for several weeks, the rest are flat. I have started several more batches of cider since and use cane sugar to ferment. My question is what the real difference is between the two and which to use and when, in relation to bottling and fermenting cider and/or apple wine. My second batch I bottled only 1 bottle to carbonate and the rest as still cider. I again used cane sugar, however, that bottle is rock hard after 1 week. In terms of fermenting and bottling is one more "potent" or "sweeter" than the other?