Been brewing beer for a few years. In my experience, bottle conditioning introduces unintentional flavours. It makes it very hard to make anything lighter than an IPA, IIPA and barley wine. The flavour from conditioning will dominate. I recall getting typical combinations of sweet, brown sugar, caramel, liquorice and sour (lime).
I typical get worst result on sucrose (table sugar made from beet sugar) and using residual yeast. Typically Mangrove Jacks M44 or Safale US-05.
I get the least amount of flavour additions when using DME in combination with Safbrew F-2. Honey also does a pretty decent job.
I condition at 21°C for 2,5-3 weeks depending on the gravity (and style) and then refrigerate it. I use Brewer's Friend priming calculator to get the amount to prime. I do not adjust the amount to prime depending on the gravity of beer (perhaps I should). I don't have a problem with "exploding" bottles.
EDIT I've only tried to bottle condition with table sugar, honey and DME.