Crystallization
At a density of 67% solids, syrups are on the edge of growing crystals. That's one element of flavor intensity and if crystals grow it tells you the syrup's flavors are at their peak. Each time you open the bottle, a bit of fluid evaporates and the syrup will thicken over time. If you choose to warm syrups before serving, you will be forcing off a little more water.
To avoid crystallization, every now and then add a few drops to a 1/4 teaspoon of water back in the bottle. The amount of water to add will depend on remaining fluid volume and whether or not crystals have already formed. This is your judgement call. If the syrup clouds, that is simply the nutrients potassium and calcium titrating out of solution because it got too thick. This rarely happens and is not a problem; it's just something you'll never see in a plastic jug or metal can!
To avoid crystallization, every now and then add a few drops to a 1/4 teaspoon of water back in the bottle. The amount of water to add will depend on remaining fluid volume and whether or not crystals have already formed. This is your judgement call. If the syrup clouds, that is simply the nutrients potassium and calcium titrating out of solution because it got too thick. This rarely happens and is not a problem; it's just something you'll never see in a plastic jug or metal can!
Surface Mold
Maple syrups are classed as non-hazardous and non-perishable, which means they generally do not age or go rancid over time like wines, vinegar, and oils. Dense minerals, like salts and sugars, maintain high osmotic pressure. Microorganisms cannot grow inside such fluid. Sometimes however, especially after extended storage, mold can form on the surface of the syrup. Surface molds that form on maple syrup are generally considered harmless. Do not throw your syrup away! You can remove the mold by heating the syrup in a pot to just below boiling, skim the mold off the surface, and return it to the clean bottle. While heating the syrup, add a little water, just enough to compensate for the evaporation. (DO NOT LEAVE THE POT UNATTENDED.) To delay or avoid molds, you can store syrup in your fridge or even in the freezer. The syrup will not freeze solid.
Why Glass Packaging
Many customers ask us why we don't package our Single-Batch syrups in plastic bottles so they can't break. Berkshire Sweet Gold uses glass bottles because glass is a natural product, which has no chemical interaction with our syrups. In addition to health benefits, there are also important environmental reasons to prefer glass, as you can learn more about in this 2011 video "Glass is Life" featuring Celine Cousteau, granddaughter of renowned oceanographer Jacques Cousteau,