I saw a recent exchange on Facebook between a judge with a Master level BJCP taste score and another Certified judge who had written a book about homebrewing. The Certified judge claimed table sugar caused cidery effects and the other judge pointed out they had made beers using large percentages of sugar and had never had cidery effects.
I hate it when someone believes they are correct, but they haven’t taken the time to truly determine the cause of the aroma or flavor and only cite old poorly crafted arguments not based in fact and reality. I know I have never had a beer where sugar was a high percentage of the fermentables which was cidery and even once fermented plain table sugar as a control experiment and it was not cidery. I think what happens is old malt extract which is somewhat oxidized and they add sugar to it and sugar hides no flaws and adds no body, only fermentables and ultimately alcohol. The bottom line is before you repeat old, disproven information, do a little research of your own to see where the truth lies. If you found cider flavors in a beer made with LME, then make the same beer with a malt grist. If the fermentables from sugar is the same and the beer from grain has not cidery effects then it isn’t the sugar causing the issue, it is old LME.