On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2 wrote:
> I don't use much maple syrup, never have refrigerated it, and have never
> had mold.
>
> No recommendation from me, this is just my experience.
>
> N.

A lot depends on what you have floating around in your kitchen. The airborne microorganisms in the kitchen we had upstairs would start to grow on rice within a few minutes of cooling down. It was less than a fifty feet away from the kitchen we use now. Those were some awesomely active spores!