This video documents an experiment attempting to replicate the effect of "Bird Stop" (a prior product claimed to make apples taste like grapes) by infusing various flavors into Fuji apples using a suspension of oil-based flavor extracts, distilled water, and Polysorbate 80 (Tween 80) as an emulsifier. The creator first successfully emulsified pure cinnamon extract, noting the resulting mixture was far thinner ("milk-like") than the original "Bird Stop" consistency. The cinnamon apple test failed initially at a low concentration (0.5% equivalent), tasting like a normal apple. A subsequent test using six apples soaked for one minute in serial dilutions of the cinnamon mixture, up to 53x the initial concentration, resulted in the 53x apple tasting like a balanced cinnamon-apple blend, while lower concentrations were ineffective. Finally, the creator tested numerous other flavors—including Jalapeño, Cotton Candy, Orange Zest, Coconut Cream, Whiskey, and Bacon—using high concentrations. The results were mixed: Orange, Cotton Candy, and Coconut Cream were considered successful, resulting in pleasant, distinct flavors. Jalapeño provided mild heat but weak flavor. Whiskey was mediocre. Bacon was deemed "grotesque." The conclusion is that the process works, but optimal flavor infusion requires significant trial-and-error beyond a single standardized recipe. The video is sponsored by Brilliant.
Exploring Apple Flavor Transmutation: Further Experiments with Bird Repellent Science
0:00 Introduction of the goal: To see if an apple can be made to taste like things other than grape, using flavoring extracts mixed with water and Polysorbate 80 (Tween 80) to create an emulsion, mimicking a previously tested product ("Bird Stop").
0:49 A variety of flavors are introduced for testing, including natural and experimental options: Peach, Pineapple, Blueberry, Orange Zest, Banana, Wild Strawberry, Coconut Cream, Bubble Gum, Bourbon Whiskey, Cotton Candy, Jalapeño, Bacon, and pure Cinnamon.
1:51 The creator starts with pure Cinnamon extract, which is oil-based, unlike the other extracts mentioned later (which are also oil-based flavorings).
3:44 The cinnamon emulsion recipe is mixed (Water, Tween 80, Cinnamaldehyde). The resulting mixture looks like milk, not the "thick paint-like consistency" observed previously with the "Bird Stop" product.
7:15 A quick taste test of the concentrated cinnamon emulsion burns the mouth, confirming the potency of the flavor base.
7:52First Cinnamon Test: An apple is soaked for one minute in a highly diluted solution (0.5% equivalent of the concentrate) and left for a day.
11:13Cinnamon Test Result: The apple tastes completely normal; the flavor infusion failed, likely due to insufficient concentration or soak time.
13:06Second Cinnamon Test: A new, highly concentrated batch (1 liter total volume) is made. Six apples are soaked in solutions ranging from 1x concentration up to 53x concentration (relative to the initial weak solution).
17:17 The apples treated with higher concentrations show significant browning, possibly due to the cinnamaldehyde affecting the skin.
18:48Cinnamon Test Results: The 5x solution provided only a slight flavor increase. The 53x concentration apple was deemed the best, tasting like a successful, balanced cinnamon-apple blend.
21:30 Testing begins on the remaining oil-based flavor extracts, using maximum concentration for each, based on the learning from the cinnamon test.
25:12Flavor Tasting Results (Successes vs. Failures):
Jalapeño: Mild tingly spice, but weak overall flavor (Disappointment).
Cotton Candy: Successful; tastes like apple and cotton candy blended well (Win).
Wild Strawberry, Peach, Banana, Pineapple: Generally mild or undetectable flavors.
Orange Zest: Strongest flavor; tastes like a blend of orange and apple (Amazing).
Bubble Gum: Flavor present but milder than expected.
Coconut Cream: Highly successful; blends very well with the apple (Sneaker/Hit).
Whiskey: Better than expected but still ultimately "bad."
Bacon: "Grotesque," universally considered the worst combination.
31:45 Conclusion: Successful flavor infusion is possible, but the process is not a simple formula; each flavor requires specific concentration and soak time adjustments (trial and error).
33:01 Final thoughts and promotion of the sponsor, Brilliant (learning app focused on math/science).