Cane sugar (sucrose) contributes more fermentable extract by weight than corn sugar (glucose/dextrose/levulose): 1lb/gal sucrose yields 1.0462 sg, glucose 1.0415. If you are really trying to hit a certain target, you might want to account for that (or not.) There can be a slight "rummy" flavor contribution from the semi-refined sugar, but at your low percentage and in combination with the other flavors present it should be minimal. IIRC In the Raw is a pretty light Demerara type without the harsh, mineral molasses flavors of darker sugars. Did you like it in the quad? If so....