Making Fake Honey from Wild Flowers and Sugar
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- Опубликовано: 26 авг 2021
- Why? Because I'm curious to try - there are probably many reasons why people might try to make fake honey (including for example personal ethical choices, environmental concerns, allergies or merely to commit food adulteration fraud). My reason is just simple curiosity.
Muffin Forker merch is available in my store here: atomic-shrimp.creator-spring.... 
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I like to imagine you did all this while wearing a black and yellow striped onesie
Or a yellow with black one
Why you gotta bee like that?
With a hood thats got antenna
@@EggBastion oof, that one stings
Buzz off the lot of you
"Look what they need to mimic even a fraction of our power!" -Bees
ahhhhhhhh it happned
Nice meme
Honey, aka Bee Puke :P
@@xander1052 When they regurgitate the honey, they add all sorts of natural antibiotics to it. Fun fact: you can use honey as a liquid bandage.
@@michaelbianchi22 the issue I see is that it just tastes too good.
See, what you're missing is you have to regurgitate it back up and THEN, it's honey.
I can see it now, "I can't believe it's not Honey!", from Atomic Shrimp's not-honey farm. You'll make millions!
It's also vegan! (If you're hard-core vegan)
@@cantsay (assuming veganism as a philosophy based on the opposition to the exploitation of animals, rather than simply a dietary choice)
Honey is also vegan if you do a little semantic gymnastics. I mean, yes, honey is made by bees, but it's not exactly a fluid produced by their innards like for example milk is in the case of mammals. And I'm sure that at least in western countries, bees are aptly compensated for their work in the form of a guarateed annual 20 days of paid holiday as well as paid parental leave and covered health insurance and educational expenses.
And even if you _do_ view any product that is in any way derived from animals to be inherently anti-vegan, shouldn't that count for humans too? At which point you're actually putting yourself in a rather difficult situation as it basically becomes impossible to interract with society in any way shape or form. Ooooor, you could define yourself as a communist and say that any product derived from the exploitation of others is inherently immoral, BUT still acknowledge that it's impossible to live in the present day without partaking in the capitalist system to one degree or another, which by the very same logic invalidates veganism by the same grounds; the logic veganism bases itself on, when taken to its conclusion, results in complete abstaination from society as a whole, as the very same exploitative mechanisms that enables the mass production of animal-derivative products are equally present in virtually every aspect of the modern economy, and to declare this mechanism immortal in any area of society is, done conciously or not, declaring the entire system as immoral. In other words, veganism is a cognitive dissonance for someone who otherwise partakes in the exploitative mechanisms of society, either as an employed or as an executive. Veganism has the same moral basis as communism, just focusing on one specific area of capitalist society rather than looking at the big picture. Aaaaaand POST!
I think you are over estimating the earning power of honey, it's like a couple of quid for a jar of the bee made stuff 🤣😂🤣🤦♂️
@@Rob17Cotton Give it a few more years for climate change to create peak demand pricing...
No Certificate of Inoppolity required.
I've made floral inverted syrups before (mostly lavender). I don't boil the flowers prior to putting them in the syrup. I just bring the sugar up to temperature, toss the flowers in, turn off the heat, let it cool, then strain it into jars.
I was going to suggest this. It makes sense but I haven't tried it. Perhaps toss the flowers in only after the sugar goes down to 100 C, worth trying either way.
Does that method give the floral flavour that boiling them first didn’t achieve?
Woops! I just commented the same thing. Great minds think alike and all that.
I agree, and for the best result you need a mix of flowers.
but shouldnt the other method extract more taste because of osmotic pressure? I like the idea though
If you just have a gas hob, a trick I learned to even out the heat is put a flat cast iron pan on the hob and then the pot on top of it. It distributes the heat a bit more evenly like you would get on an electric stove
Brilliant, I will remember that tip
Yeah, I didn't think of that but it's good
@@AtomicShrimp Just wanna say loved the vid
Why is that necessary, if you have a good quality pan? The metal should be conductive enough to even out on its own.
His issue with the gas stove was that the flame was heating the sides of the pot as well.
@@JohnDlugosz the answer to your question is in your question lol. Not everyone has good quality pans and pots. Not everyone can afford them. This method ensures that the flame is not directly on your pot, thereby evening out the heat. Ive found It's especially useful with steaming rice where the direct flame would cause the rice to stick to the bottom of the pot and burn. If you do this, it doesnt stick and the rice is steamed evenly.
I wouldn’t say no to a T-shirt that had something like “Proud Owner of Glarded Funds”
I acknowledge that’s off topic for this video…
@@davidk8380 appreciated regardless
I'd totally buy a "CoinSquirt: Liquid Finance" shirt
@@Mekuso8 I think he has one for sale...
might be wrong tho
On the backside of the shirt: "Ask me about my tax clode"
This is an OLD family recipe passed down through my family. We use purple clover, white clover, and fireweed. This video absolutely made my day, week, and year!! Open comments for my recipe. 🐝
Our recipe:
30 purple clover flower's
60 white clover flowers
30 fireweed flowers
10 cups sugar
2.5 cups water
1tsp alum
Boil water, alum and sugar until the liquid dissolves into liquid
Remove from heat
Add flower's and let set 10min
Strain out the flower's.
Done!
@@cantsay whats alum?
Omg same
@@mhx5071 It's a mineral - but there seems to be several types so I'm unsure to which one was used in that recipe.
@@cantsay Can I switch out alum with citric acid?
Huge shoutout to Jenny!
I remember how you said that she doesn‘t feel comfortable in front of the camera and I‘m so happy to see her in your videos.
She did amazing! :)
Can‘t wait for more fake honey experiments. Keep up the good work!
I have to try really hard to stop myself just talking over her (my fault). I'm so used to blabbering away in front of the camera; she's not at all accustomed to it.
Don‘t be too hard on yourself! You two did amazing! It was really nice to see her coming out of her shell and just like with anything else: It just takes a little time and some practice. :)
I have feint memories of school chemistry where we steam-distilled flowers to get the aromatic oils out. Perhaps you could concentrate the flavours that way without heating them to destruction then adding it to the syrup in a concentrated form..
I have a Croatian friend with a still for lavender and for rosemary, he also has a big still for brandy, loza and slivovic.
You could probably learn a lot from the gin wizards.
So all those prison movies where the prisoners use boiling water and sugar they are actually just making fake honey from wildflowers, how nice.
What films have you been watching?
Toilet honey.
This is one of the nicest videos I've probably ever watched. I've had a rough week and watching you make fake honey with your soft voice, curiosity, and kindness was just sublime.
hope you're doing better these days friend!
That was fascinating. Last year, I cut loads of elderflower stems and left them on white paper to allow bugs to go somewhere else. After shaking and another few hours indoors, I cut of all the flowers and put them into half a large jar of honey for three months or so.
I strained the honey and it tasted of elderflowers really strongly. Also, I added some well scrubbed lemon rind strips and it’s wonderful. Over a year later, it still smells of elderflowers!
If you do another experiment, perhaps you could add flowers (maybe elderflower or lavender) to your pre-made honey mix and see if you can ‘harvest’ some of that heady summery floral fragrance.
Lovely to have Jenny at the party. Thanks for that.
A little tip. If you want to infuse maximum flavour and aroma from a hot water steep. Then use a thermos/vacuum flask and steep overnight. That will keep the water hotter for longer and ensure a better infusion of the flowers into it. From what i was told the flowers from flowering currant make a better flavour than the actual berries. From experience of trying to make a syrup from the berries in the past i can only assume that's the case as i found those rather bland compared to their commercially grown blackcurrant versions
The variety on your channel and your “unfiltered” self (ie making content you want to make instead of just what performs well) is what makes you a wonderful creator. Thanks for keeping me company during a very stressful exam season ❤️
When you were answering the question "Why do this?", it made me think an alternative name for this channel could be "Why Not?". Definitely seems to sum up the whole ethos.
Pretty much. This channel came about specifically because I kept saying "I wonder if..."; lots of those things, I wrote down, then one day I just decided it was time to start finding out.
This is amazing, I originally subscribed for the scam baiting episodes,however, I have been loving everything else you do too!
What an amazing and diverse channel,thanks for all your hard work,Awesome 👏
Always interesting to see your stuff. We did something like this for a class I took in college many years ago. We did it with Dandelion and clover. The difference is we did the infusion cooler at about 90c. We also brought them to a boil very slowly. And used a lid on the pots. The Dandelion was only ok but the clover tasted like a ok store bought honey. As always keep up the great videos.
Why keep the lid on? Isn't part of the intention to thicken up the syrup?
@@thomilo44 It was supposedly to keep more flavor in...I think it was because the instructor wanted less mess to clean up if somebody boiled it too hard. 😁
Clover flowers have super sweet tasting nectar and lots of it plus no bad taste while dandelions have way more pollen and way less nectar and taste nasty so Its no surprise to me that the dandelion one wasn't as good as the clover one! I love eating clover flowers and I have 4 different types of clovers growing in my garden and the wood sorrel clover doesn't have good tasting or sweet flowers but instead it has white sour flowers and used to be used as a souring agent during the dark ages while all the other clover flowers have no sourness and taste amazing and super sweet and each petiol is full with nectar!
@@GoldenBoy-et6of Are you eating the green part, or just the petals? Because I found dandelion petals in my yard have a rather pleasant, delicately sweet floral taste... unless you eat the green part.
It was nice to see Jenny again, I love her voice.
for better or worse, she reminds me of my mother
@@asmrpillow457 you are lucky, she reminds me NOTHING of my mother. I love her, but, we never really got along😐
Interesting, and I look forward to your culinary experiments with perfumery apparatus! Also, it was good to hear Jenny saying more than usual. Please let Mrs Shrimp know that we'd like to hear more from her.
Its nice to hear Jenny thoughts. But no pressure if she doesn't want to speak more :-)
Just based on the ingredients, I feel like thistle be a great video.
ruclips.net/video/pSg_6T8HrRg/видео.html
I see what you did there
You are one of my favorite youtubers right now. The diversity of content and the shared interest seem to never end. Cant wait to see you hit 1 mil!!!
I've bought that honey before, and it really has almost no flavour. Which is a shame as its more expensive than the cheapest Sainsbury's honey I usually buy, which is surprisingly nice.
Try Extra Special limited edition Spanish forest honey from ASDA (other brands are no doubt available). I find it very tasty :)
I suspect that some of the honey from India is diluted with sugar syrup.
I've had the very exclusive Thunderf00t honey.
@@Automedon2 3 months back, 12 major honey brands were tested in a German Lab to test for adulteration. Results? Only 3 of the 12 brands tested negative for adulteration. Basically, they use this rice and corn syrup which cheat most tests for adulteration in India, and add only 5-10% honey. It's how they get it to be cheap
@@vizprave6721 The amount of adulteration is astounding. For instance, most of the world's oregano is grown in Turkey. Turkey exports much more oregano than they grow, because almost all Turkish oregano is blended with other leaves, such as olive. The same is true with pre-grated parmigiano cheese has cellulose added (to prevent clumping, but they add much more than what is needed). A good amount of olive oil is also blended with other oils even though it is labeled as pure. In one way it isn't such a bad thing because it allows people who can't afford the expensive product to have some sort of facsimile of the real thing. However, that should be clearly stated on the front label of the product, otherwise it's fraud.
"Come on over to Shrimp's Real Fake Honey! Tastes like honey, smells like honey, sticks like honey, but it isn't honey!"
i can't believe it's not honey
I love these types of videos. I’m so tempted to make my own fake honey now. I’m vegan so it would be super cool if I could figure out how to make my own fake honey!
This makes me wanna go out bush and try this. New Zealand is loaded with safe fragrant flowers 😁
I want to try with some Manuka
The naki
What a fascinating experiment! So nice to hear from Mrs Shrimp. 😀 And one of your end products was even better than the real honey. 🤣. Now I want to try some golden syrup.
To be fair, I think it's only because the real honey was a poor, very commercial product.
What a timely video, I just learned of golden syrup for the first time yesterday and got a bottle today, yet unopened. I was surprised you didn't split it into three batches, one with a mixture of both infusions.
There really wasn't enough substance for that. If both would have turned out to be good he still could've created several blends and figure out what he most likes.
Golden syrup is awesome. Hope you are enjoying. Goes particularly well with battered things, such as pineapple. And makes a great top for a steamed sponge pudding.
Another Atomic Shrimp cooking video is just what I needed right now. Thank you.
And next day giant bees with cricketbats show up on the doorstep.
"We 'ear you've been tryin to put our fellows out on the dole ya scab!"
I recently tried some locally produced honey (from Cowbeech, Sussex) and the flavour is incredible. All the supermarket stuff is super-bland, unless you buy the ridiculously expensive ones.
I don't know if you can do that due to caramelization. But one solution to boiling off the aromas would be to over reduce the syrup, so that adding the infusion will bring you back up to the right concentration (or slightly over).
It's probably possible to continue reducing it on a lower heat - the only real reason for boiling hard is that the boiling point is a good indicator of the attained concentration, but it should be possible to boil to 114 Celsius, weigh the pan and contents, then continue reducing at lower heat, then weigh again and make up the lost weight with flower infusion
Thank you for having so much vegan content on your channel, as well as the hilarious scambaiting videos.
Considering how much honey is sold compared to the amount of bee's on the planet... I suspect most honey sold is not honey.
Well you can look at the label and look
(Tip)
Farmers markets have real honey most of the time
There is/was a big scandal around some honeys actually just being imitation honey/syrup so yeah. You're not wrong.
@@MazTheMeh16 pretty sure they are legally required to tell you its origin at least here
@@joxering9528 Plus, you're not paying the whole supply chain, so the beekeeper gets a bigger cut and you get better and fresher honey. There's often a selection of honeys from different plants as well. Some also sell homemade mead and honey liquor (called Bärenfang - "bear catcher" in German).
@@joxering9528 Laws only matter if they're enforced.
These are my favourite videos of yours, the “Making fake ______ out of ______” ones. I find them very fascinating and educational
I like how creative you are with food, especially the type you can forage.
This was indeed interesting. It would be good to see a sequel to this some time in the future: to see how much better you could make it with the knowledge you gained in this video.
Maybe try putting the infusion in a dehydrator, it should drive off most of the liquid without bringing it to a boil.
That's also pretty close to what bees do to make honey. I think I'll have to give that a shot when I try making some of this.
hey shrimp really great video today, i just have to say that watching you is like having that grand parent i never had as my grandma died before i was born and i can barely remember my grandad before he died and the dad side aren't the best kind of people so i never really had grandparents growing up so watching you is like having a youtube grandparent, thank you and keep up the great work.
this video has been one of the most thorough step by step guide to get an arbitrary result displayed in a very british fashion at the end xD I love your channel, been watching for years, yoive definitely cemented yourself in my books as a local legend
Pretty amusing that there are people who are still puzzled with stuff like what you're doing: it's the food experiments like this (also vegan black pudding, foraged herb seitan et cetera) that are always the stuff I look forward to on this channel.
I guess it's the people that only want the scambaiting? Pretty much 80% of Atomic Shrimp is divers content that boils down to: "let's do something random and see what happens"
"We're having sugar for breakfast!"
Huh, I coulda sworn you *weren't* an American...
Most under-rated channel on YT. Come for scam-baiting, stay for the honey recipes, jerky trials, sausage tastings, and nature vids. Truly inspiring!
This makes me think of how I’ve made dandelion syrup before and it tastes almost exactly like honey.
If you want to emulate real honey, use room-temperature evaporation, start with a fructose-based sugar like corn sugar, add a small amount of sea salt high in phosphorus, and beta-amylase enzyme. Also, make sure not to include any green parts of the plant. In the case of meadowsweet, dry the flowers then de-stem them. Elderflower works better, and you can buy it at any brew shop if you don't have it growing near you. A properly made synthetic will be crystal clear, with no yellowing at all, so you get the taste but not the color unless you add color intentionally. By the time you've done all that, real honey ends up being cheaper.
Mead-makers will sometimes do this for their primary fermentation because honey is a natural product and extremely variable. So if you want a commercial meadery that produces a consistent product over millions of bottles, year over year, you either need to be able to manage huge tanks of honey (think grain silo scale, worth tens of millions) or produce a synthetic. Then when you finish the primary ferment, you back-sweeten it with real honey to get more of the subtle flavors and aromas. And this would be considered "shit mead", the kind you buy from a liquor store, not what you would find in a proper meadery. But the flavor is consistent, which is an essential quality to build a commercial brand.
As a beekeeper and mead maker, I can tell you, use real honey. It makes a huge difference. But you can get very close to the taste with a synthetic. Synthetic-based meads however don't age as well.
Yes, please try it once more with everything you suggested at the end of the video. I totally agree with what you said there!
i absolutely love the curiosity. i think we could do with more people having that spirit.
100% gonna try making this sometime
I love the variety your channel has, btw. I never get bored of watching your content 😊
Could you, instead of boiling the flowers, marinate a big bunch of them in the sugar syrup for a few days and filter them out? It would probably be WAY more effort than it's worth, but that way you could maybe go around heating the flowers and having to get water out afterwards.
Love the video and the idea to simply just try out a theory.
Apparently others thought the same thing. Should read the comments first.
I'm new to the channel. Fantastic content and I learn something with every video.
Very cool video. I knew I'd be hitting the thumbs up from the start. Curiosity is a great reason to try out a little project.
I really enjoy watching your videos. I find them really relaxing to watch
I love the picture-in-picture editing!
"We're having sugar for breakfast!" - America
Interesting, fun, well executed, and enjoyable to watch. Another great video Shrimp!
I'm glad you mentioned making honey from dandelions, as that's the traditional way we used to do it in Poland years back. We'd go out and pick up basket upon basket of it and my late great grandmother would turn it into honey just so I wasn't left out (was allergic to bee honey). However, I never thought of using flowers other than dandelions to do the same thing, so I may give it a whirl at some point and see how it goes. Great video as always
I've never seen anyone fork a muffin before (oooer) ... that's a really great solution for tearing them apart before toasting - tearing is always better than slicing :D
As for the fake honey ... the real question is whether it keeps the peas on your knife or not :D
You have to do a low temperature infusion of the flowers, to keep the aromas intact. Concentrate the syrup beforehand. Then a low temperature pasteurization, 65 c for a longer period.
I love all the diverse types of videos you make
I'd really like to see another try in the future with what you learned from this experiment. Super cool stuff!
You might say this is forged foraged food. 😀
How come there was no toast tax? me and the wife were eagerly looking forward to this and it never happened!
8:31 "I don't really know any other way of doing that"
Ask the bees. They reduce it at low temperatures. Of course they somehow also manage to keep it from going moldy. Which would be kind of difficult for us clumsy humans.
Enzymes, reverse osmosis and forced evaporation by many, many beating wings
@@AtomicShrimp How much of that could you mimic with a dehydrator?
So, I’d recommend infusing the the flowers for at least 8/12hours (over night). Add petals with water (adverage: 1cup.per 35g. Or 1lr for 150g of petals) and light heat (like 2 out of 10, maybe 3 for heat) for 15, then jar over night. I’ve even accidentally done 36hrs and when I opened the jar it smelled like honey!
Then you slowly bring to a boil again, with a sliced whole lemon and add sugar, for 15-30mins (till a third has evaporated).
I can’t go back to regular syrup and honey now. Haha! Also, more watery “honey” is easier for baking too.
Thanks for your video! I’ll have to give thistle a try! 🖤
Bees: “Look at what these humans have to do to mimic a fraction of our power.”
If you look at this one human to one bee, the bee would not be able to make this amount in its life time
Heeeeyyyyy, this is so cool. You could sell it as ‘vegan honey’
I said this but my wife informed me the sugar is probably not vegan friendly
Ffs vegans don’t eat honey? Some people need a bullet
At least in my country there are already multiple producers of this, with a variety of different flavors. Even some local stores picked it up. It's quite expensive, but actually tastes like flowers.
@@mrfavus Sugar in the UK (and most of the rest of Europe I would imagine) is not made with bone char, so in this case it'd be fine. Americans, YMMV.
@thereisnochoiceleft Unfortunately a lot of refined cane sugar in the US is still made using charcoal derived from imported animal bones, so not even vegetarian never mind vegan :(
I'm sure there are brands that don't use this process though?
I once tried making it with dandelions flowers and it was really nice.
The main differences from what I remember was that I used way more flower, I used only petals and I left them in the water for 24 h and then strained whole "juice" through a cloth so I could squeeze as much juice from wet petals as I could.
I made a lot of elderberry flower sirup and I can say the vegetable taste is possibly from the stalks. A good way to prevent the taste is by hangig mostly just the flowers into the infusion, which (in case of elderberry) is usually a mix of lemon juice and water, that is then left to sit in the fridge for one or two days. The cut surfaces of the stalks seem to cause the vegetable taste. The sugar is then added directly into the infusion and boiled down.
I'm looking forward to you moving forward with this experiment, is there anyway that you could obtain the 'oils' from the flowers.....if such thing exists? Would that work a little better than the flower infusion?
I like sugar for breakfast! My dad is from Scotland and he likes his Golden Syrup. I love the thick smooth creaminess of it off the spoon. Yes I have a sweet tooth, well the ones that have not been turned into golden crowns... lol
Why are your videos so good? I don't even cook and I watched the whole thing!
Decided to open up a jar I got from my neighbors who keep bees and have a taste while watching from all the way across the pond. It's some of the most flavorful I've ever had. I only wish I could share some with you and try your creations as well!
I remember a neighbour made honey from clover. We were gifted a jar of it and it was appreciated by the lot of us. We didn't mind the odd critter in it because the insects were about midge-sized. I guess that doesn't count as vegan, but that's ok because we're not.
What I think happened was that the fragrant compounds have a lower breakdown temperature than the boiling point of the sugars.
Yes. When making mead, you'll lose the flavors of the honey if you boil it. That's why it's generally better to stir the honey into warm water.
i love these experimental cooking videos so much!
I just hit refresh and there's a new atomic shrimp video! I was just about to watch some older videos
When I make spruce syrup, I just layer thinly sliced lemons, sugar and spruce shoots in a jar and let the sugar melt from the liquid in the lemon and spruce over the course of a few weeks in a sunny window. Maybe that would be a way?
I hear Eva, bless her.
Really unusual and well produced video, great job!
Your videos are all that keep me going in this cruel world
This was interesting, I'd imagine boiling the flowers ruined most of the flavour but was probably also for safety and sterilization. I wonder if the inverted but still hot (Above 100c) syrup could be poured over washed flowers and left to steep/cool and then strained off into jars. Might preserve more of the floral notes
I thought this was a Nile red video
not even remotely similar.
@@fitness3447 Just because of the thumbnail
I wonder if drying the flowers before infusing them would help dial down the vegetal flavor. In my experience, infusing fresh herbs/flowers leans more toward vegetable broth than herbal tea (which of course often contains dried flowers). Loved this video; everything about it was so delightfully British.
Atomic Shrimp, my man! I'm absolutely enthralled by these videos of yours where you transform base ingredients into a complex and useful product, especially when you're able to forage the ingredients. Those are my personal favourite projects - for example, I've made my own cold smoke generator out of a tin can and a cheap soldering iron in order to make smoked salmon.
Do you have any recommendations for similar projects? I'm always on the lookout for a new process that I can learn in order to make high quality products for very little investment!
Damn i clicked this one thinking it said free beer not bee free. I feel silly now. Great video
Oh damn, is that what it said? I don't think I'll bother watching the video then...😉
Finally we can break the stranglehold of the Bee cartel!
I made some fake honey over Christmas when I was making some candied orange slices. It was just the left over syrup from the orange slices and few cardamom pods and drops of orange blossom essence that were in there for flavour. It really was very similar to runny honey and was great on toast!
I was going to suggest distilling the flowers! If you try that it would be interesting to see how much of a difference it makes. Fascinating stuff, as usual!
Yes, an ethical vegan honey!
yes, but you can't beat proper raw unpasturised honey...
Honestly, whatever you do, from scambating to crafting, to baking. You are good at everything!
I really enjoyed this, thank you.
(I had a sudden urge to have honey on toast though.. so paused the video most of the way thru so I had something to eat as you did your taste testing.. I didn't have the patience to go out, gather flowers, heat sugar... etc)
Hello
We call honey in lithuania: Medus
@@timrodriges7200 interesting
We call honey in Russia beeblyatt
@@timrodriges7200 We call is Med in Slovakia so it has to be from the same word
I'm high on shrooms. How did I end up here? Not complainung.
i am high on filipendulas
Are your shrooms glarded?
I've landrd. I think.
just discovered this channel. and it deserves a 1 Million sub.
This is actually a really interesting concept! Fascinating
c-can you be my dad? D:
Me also please, thank you.
If he says yes, will you please invite me for sleep overs? I'll bring pizza.🤞
I love Eva's little background cameos every 3rd video or so
I loved the matching mugs, it was cute
It was
Why am I not surprised that the first step is to make tea... great vid as usual Mr. Shrimp.