i have been bottling with powdered sugar. just to use up a few pounds we had on hand. i have had no problems with this at all.
Corn sugar is very slightly less fermentable than table sugar (like maybe 5% less). I use cane sugar all the time to bottle beer, no problems. I used about 3/4lb of turbinado for 5 gallons of a champagne-style beer, and it worked fine.
I absolutely meant 3/4lb, as in 340 grams. I was targeting 5.3 volumes of CO2 in 20L of beer. I used Champagne bottles, no explosions, but I did have a couple crowns come off unexpectedly.
that was the champagne style you were posting about right? so you probably lose some in the riddling/recorking process as well.