Has anyone here actually experienced "cidery" flavors that can directly be attributed to nothing more than a high percentage of simple sugar in the recipe? Methinks this is an old wives tale from the days of yore before brewers focused on yeast health, pitching rates and controlling fermentation temperature.
Back in the days when brewing involved stale extract, a crapload of sugar and one 2-year old packet of Munton's dry yeast that was stored warm, then I can see why you would expect a lot off off fermentation off-flavors. I'm sure all that simple sugar caused fermentation temps to take off pretty quick as well. But, I've just never picked up cider notes in any well-fermented Belgian or IIPA.