Has anyone made a "mead" with real maple syrup (not HFCS with color and maple flavoring)? How did it turn out?

I looked into it but never made any, 100% maple syrup was maple wine. Maple mead was a mix of honey and maple syrup also called Acerglyn.

Thanks. I knew there was a term for maple wine, I just couldn't remember it.

I have some mead in the basement aging, and I'm considering maple wine, but I was just looking to see if anyone has any experience with it.

YES, I have (just made my 3rd batch with maple syrup). But I would recommend a blend of 2/3 MS and 1/3 honey. Keep in mind that maple syrup is 1) very expensive and 2) does not have enough hardly any acid in it. You'll probably need to add acid blend BEFORE fermentation.
For example honey is usually around pH 3.8 and MS is around pH 6.9.

Your best bang for your buck is to ferment a base mead, stabilize and back-sweeten with real (dark) maple syrup. But depending on how you like it, this may not be enough.

If you just ferment MS by itself to dry it will end up tasting gross- like wood flavored water.

Also I would age it in secondary with medium-toast American oak cubes soaked in bourbon, aging on oak will enhance the MS flavors and enhance the body for a relatively cheap cost.

This is the best maple syrup I've ever tasted. $5/lb.

https://www.amazon.com/Butternut-Mountain-Farm-Vermont-Natural/dp/B00248E7ZK/ref=sr_1_5?dchild=1&keywords=vermont+dark+maple+syrup&qid=1600911571&sr=8-5