How to Tell if Pekmez (Grape Molasses) Has Spoiled

Fresh grape molasses (pekmez) has a dark, syrupy, smooth consistency; its smell is sweet, grape-forward or true to whatever fruit it was made from. Opening the jar should release a mild, sweet aroma, never a harsh sharpness. What signs point to spoilage? Molasses keeps well thanks to its high sugar and low water content, but if it picks up moisture over time it can start to ferment. The first sign is a thin, foamy or bubbly layer on the surface; that foam does not appear in normal molasses and signals fermentation has begun. The smell changes too — instead of sweet and grape-like, it turns sour, faintly boozy. Do not taste molasses that shows foam or smells sour; discard it without eating it. A white, gray or greenish fuzzy layer on the surface is mold, and the whole jar should be discarded; molasses's dark color can make mold harder to spot, so checking the surface under good light helps. Is crystallization a sign of spoilage? No. Thin, hard sugar crystals that form at the bottom or edges over time appear naturally — some of the sugar in the molasses is partially crystallizing, unrelated to spoilage. Crystallized molasses can be brought back to its original consistency with gentle heating or stirring; as long as the smell and taste stay normal, it is safe to eat. Leaving the lid loosely closed lets molasses absorb moisture from the air, and that moisture can trigger fermentation on the surface; sealing the lid tightly after every use noticeably lowers that risk. Dipping in with a damp or dirty spoon speeds up spoilage the same way. Homemade molasses can hold a bit more water than the commercially made kind, making it a little less resistant to spoilage; it is best kept in a cool, dark cupboard in a tightly sealed jar. Grape molasses, mulberry molasses and carob molasses each show small differences too; mulberry molasses tends to stay a bit runnier and crystallizes less readily than grape molasses, while carob molasses is darker and denser, which makes subtle surface changes a little harder to spot. Those are simply variety differences, not signs of spoilage. Leaving the jar open on the counter for long stretches lets kitchen moisture mix into the molasses and can turn what would be simple crystallization into early fermentation instead; not leaving the lid open longer than needed while serving is a small but effective precaution. A thin film can form near the rim of the jar over time from repeated opening and exposure to air; if it is light and colorless and the molasses underneath smells and tastes normal, there is no need to worry, but a film that thickens or changes color deserves a closer look. In short, a dark color, syrupy texture and sweet smell are simply molasses being molasses, and crystallization is harmless; foaming, a sour or boozy smell and visible mold are signs of spoilage, and molasses showing those should not be eaten.