It can't hurt to try. My first year I didn't distinguish between reds and sugars and it didn't turn out too bad (though not perfect either). My second year I tried separate batches by tree type to see if I could improve the flavor and that's when I found that my reds were really unappealing and probably adding the off flavors to my first year batches. I guess you would call it a buddy taste. It's how the sugar maples get at the end of the season which tells you it's time to quit. When I eliminated the reds, the syrup came out really smooth and buttery tasting. I wouldn't mind tasting other people's red maple syrup to see if it's like mine. Actually, I wouldn't mind trying birch or walnut syrup either, at least once. Maybe some people just prefer different flavors too. If you make it and you like it, more power to ya.