The article on simple syrup in today's NY Times food section reminded me of this question: What are those floaty translucent things that appear in my simple syrup after it's been in the refrigerator for a few weeks? Usually I just throw out the rest of the jar and make a new batch. The other day I strained the remaining syrup into a clean container and I've continued to use it. Obviously I don't use great volumes of the stuff so a couple of cups of syrup would last for months.
Is this some sort of mold? Is it harmful? Is it some sort of mother and I'm making sugar wine?