I'm a little new at this myself,vut Ive made 4 batches and have always used cane sugar. I understand corn sugar is easier for the yeast to "digest" but they tell me cane sugar will work just fine. As with either one make sure it is dissolved good before incorporating it into the must. Can't tell you for sure if there are any real advantages to using corn sugar. I suspect some of the senior members would tell you to use the corn if you can find it, maybe one of them will pop in and clarify that.