Does Maple Syrup go bad? I have , for the first time ever, a lot of different types of Maple Syrup from a farmers market spree this year and last. One , I had for a awhile, tasted off. Sharon said the same thing.
Does the darker the color mean more flavor or less? Of the jars I have, not all open yet, none really seem to have that much flavor. Now I am attributing this, maybe, to a cold, or what ever it was that hit me over a month ago but my taste buds, still, at least for some things, just do not seem to be all that sharp in function. But still Maple Syrup should have more zip than the stuff seems to have. Is there a big difference in taste between high buck and lessor bucks types?
Maple syrup can go bad, especially if not boiled down enough. The paler grades are from the first sap of the season and milder in flavour. The later stuff has better flavour and a darker colour, to me. Grades don't reflect this, with the lighter stuff graded higher.
I'll add that you don't have to see it to know that it's there. The taste will tell you that it's started to form. The species is Wallemia sebi. Contrary to what is assumed by others on this thread, it thrives only in syrup with a very low water content.
Last Edit: Nov 14, 2017 23:34:32 GMT -5 by paquebot
But, since this thread pertains to maple syrup going "off", the mold that causes it affects the darker product. In this case, darker is not just better for taste but also increases the risk of it going off. That mold won't form in lighter syrup having a higher water content.