I would say (without knowing all of the details) that the cidery taste is not due to the extra ounce of priming sugar but is more likely a result of a higher fermentation temperature. 1 oz extra isn't going to affect your whole batch in a noticeable way. But fermenting at the higher end of the yeasts "comfort zone" can produce esters and give the brew a noticeable "fruity" taste.
That makes sense. Fermentation temperature is the only variable I can't control well and with recent weeks being hotter maybe this is what happened. Another question I have is after bottling currently I'll let the bottles sit at fermentation temp for at least 2 weeks. This seems to be enough time for carbonation. Now after that,should I put them into the refrigerator? I have been letting them sit around at room temp. for aging? I think this is were the additional fermentation has taken place.
There is only a fixed amount of fermentation that will take place. All you can do is control the speed of it, perhaps by temperature. Fermentation will continue, even in a refrigerator.
For typical beers, after 2 weeks at room temp, bottles should be completely fermented out. The flavor will continue to mature over time (NOT due to fermentation). Put them into the fridge and drink them whenever you like the taste. If you think the maturation begins to negatively affect the taste, then refrigerate them all and try to drink them soon.
Derric
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