I have been brewing for +/- 10 yrs and have bottle conditioned every batch. There are many forms of fermentable sugars that can and have been used for priming. There also is a very slight flavor contribution from each to consider. I use table sugar in a Pale ale or IPA where the main flavor is hops, but I use DME in a Munich Helles or Kolsch where the flavors are more delicate and consider molasses or maple syrup in a Porter or Belgian Double. Another important factor to consider when priming a batch is "How much do I use?", I use this calculator to help guide my additions: http://www.northernbrewer.com/priming-sugar-calculator/ Remember that volume and beer temp at the time of bottling are very influential factors and that measuring the priming sugar/DME by weight is much more accurate than measuring by volume. Cheers and Good Luck!