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Sugar doesn't contain the nutrients yeast need to reproduce properly. It's likely that you'd end up with a stuck fermentation, and off-tastes (notably cidery, from acetaldehyde). As Denny mentioned, that would be pretty much the only taste in there, so it would likely be quite unpleasant.
Because sugar is 100% fermentable, there will be essentially no body or head retention. Flavor would range from non existent to a harsh alcohol flavor. Without additional nutrients, fermentation will be problematic.
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