I am a newbie homebrewer and have run 2 succesful batches of beer (Mmmm, Beer) but my third batch, a scotch ale, is tasting cidery. Everything I read says this can be caused by too much corn/beet sugar. The only place I added the corn sugar was for bottling. I did however deviate from the recipe and added 5oz of priming sugar instead of 4oz. Another homebrewer suggested it for more carbonation. Has this extra sugar caused the cidery taste? If it is I'll never make that mistake again. Any input would be appreciated.