GB2118571A - Apparatus for brewing beer or wine - Google Patents

Abstract

A process and apparatus for the brewing of beer and wine are disclosed in which all stages of the fermentation take place in a single vessel 10. A lower valved outlet 40 is provided, to which can be sealingly attached a lower small volume bulb 44 downstream of the valve. An upper outlet 16 is also provided, which outlet can be closed with a valve. in a process for brewing beer, during the first fermentation stage the upper outlet 16 is left open, so that top-generated foam is forced out by gas pressure resulting from carbon dioxide generated in the fermentation process and is removed via tube 22. Then the top outlet 16 is closed, and the bottom valve 40 opened to form communication between the main vessel 10 and the air filled small volume bulb 44. Fermentation continues in the closed vessel 10 under pressure for another 4 to 5 days and then the bottom bulb is replaced by a filter unit. In a process for making wine, the upper outlet (16) is kept closed during the first fermentation. <IMAGE>

Description

SPECIFICATION Fermentation process and apparatus with removable filter This invention relates to fermentation apparatus and process, and more particularly to a simple domestic apparatus for conducting fermentation to produce alcoholic beverages, e.g. beer and sparkling wines on a relatively small, domestic scale, and process for using such apparatus for making such beverages over a relatively short period of time.

Domestic production of fermented beverages, i.e. home wine and beer making, is an increasingly popular past time. People are, however, discouraged from pursuing this past time by the amount of different kinds of equipment normally required, the amount of manipulaton of large volumes of liquid required, e.g. in the transference of the liquid from one vessel to another during the process, and the amount of space required for such apparatus and the conducting of such operations.

The production of carbonated fermented beverages on the domestic scale has often caused problems. For example, a common difficulty experienced in domestic beer making is the obtaining of the correct degree of carbonation of the resulting product. Carbonation is normally attempted by including additional fermentable sugar in the beer bottles, so as to induce a second fermentation in the bottles, to generate the required carbonation.

Either a flat beer or an excessively frothy beer, liable to burst its bottles, is produced all too frequently. The obtaining of a good head on the beer is particularly difficult. Sparkling wine production, e.g. champagne production, also causes problems for the home wine maker, in the absence of sophisticated equipment and the conducting of tedious techniques.

In the hands of many domestic beer makers, known brewing and fermentation processes yield unpredictable and unsatisfactory results. Whilst the home beer maker has access to first quality ingredients and raw materials, and can make up accurate recipe quantities, normally he does not have facility to exercise control over fermentation temperatures with any degree of accuracy. This can be particularly important in making beer.

When beer is made by fermentation, a first head of foam-iike substance is formed on top of the liquid during the first 24 hours of fermentation (known as the krausen). If the fermentation takes place at atmospheric pressures and room temperatures, the krausen will collapse back into the liquid, if left alone, and will spoil the flavour of the final beer, affect viscosity, and affect head retention in the finished beer. The home beer maker is therefore faced with the task of skimming off the krausen, an awkward and messy domestic procedure. More important, the use of open, skimmable vessels increases the risk of infection of the wort with foreign microorganisms.

The present invention provides a novel process and apparatus for making fermented alcoholic beverages, particularly on a non-commercial scale. The process and apparatus can be simply and easily operated at room temperatures for most of the time. A cellar operation at sustained low temperatures is not required.

A form of apparatus is used which allows one, who wishes to make beer, to separate of the krausen during the early part of the fermentation, as it is generated, under influence of the fermentation process itself. A fermentation vessel is provided which has an upwardly tapering cross-sectional shape to its upper part, and an upper outlet therein. The vessel is filled with fermentable liquid to a level near the upper outlet. As the krausen is developed, it is pushed out of the upper outlet by pressure of gas generated in the fermentation process, so as to remove it from contact with the liquid and prevent its collapsing back into the fermenting beverage. After the initial 24 hours or so of fermentation, after krausen has stopped being formed, the upper outlet is closed.A small volume air filled bulb is releasably connected to the bottom of the vessel, and air from the bulb passed upwardly through the liquid, to cause desirable rousing and aeration. This improves the yeast performance when conducted at this stage. Fermentation continues in this manner, so that spent yeast and other residue collects in the removable lower bulb for ease of separation. This continued fermentation is at an elevated pressure. Then the bulb can be replaced by a filter unit, through which the finished beverage can be filtered into storage bottles or the like.

Preferably the beverage is chilled to 0 C. prior to filtration. The beverage can be additionally carbonated from an outside cylinder of carbon dioxide, fed into the bottled liquid, utilizing valved pressure caps.

Thus according to the present invention, in one aspect, there is provided a process for the production of alcoholic beverages, which comprises: introducing a fermentable liquid mixture into a fermentation vessel which has a lower volume section and an upper volume section integral and in free communication with each other, said lower volume section having a downwardly tapering internal crosssection and a lowermost valved outlet, said upper volume section having an upwardly tapering internal cross-section and an upper outlet; adjusting the upper level of fermentable liquid mixture in said vesel to a position in said upper volume section near the upper outlet thereof; conducting fermentation of said fermentable liquor in the vessel with the lowermost valved outlet thereof closed and the upper outlet open, for a period of about 1 8 to 30 hours, at room temperature, to permit exit of krausen through said upper outlet; then closing the upper outlet, opening said lowermost valved outlet to a restricted air volume vessel, draining a portion of liquid and accumulated solid residue into said vessel and allowing air therefrom to pass into and upwardly through the liquid in the fermentation vessel; continuing fermentation of liquid in the fermentation vessel and in the restricted air volume vessel in communication therewith, for a period of about 96 to 1 20 hours; then closing the lowermost outlet, removing the restricted volume vessel and its liquid and solids content and fitting in its place a filter device; opening said lowermost outlet and allowing fermented liquid from said fermentation vessel to filter through said filter device into storage facility located downstream thereof.

According to a further aspect of the invention, fermentation apparatus for production of alcoholic beverages at room temperature comprises: a fermentation vessel having a lower volume section and an upper volume section integral and in free communication with each other, said lower volume section having a downwardly tapering cross-sectional shape and said upper volume section having an upwardly tapering cross-sectional shape; a valved lower outlet at the bottom of said lower volume section; a restricted air volume vessel adapted to be releasably secured to said lower outlet for putting into fluid communication with said fermentation vessel; a filter unit adapted to be releasably connected to said lower outlet for putting into fluid communication with said fermentation vessel interchangeably with said restricted air volume vessel; an upper outlet disposed in the upper volume section of said fermentation vessel; first releasable attachment means for said upper outlet and comprising an outlet conduit terminating at one end at said upper outlet and adapted to provide fluid communication from the top of said vessel to the exterior thereof; and second releasable attachment means for said upper outlet and comprising a valve outlet adjustable to open at a predetermined pressure.

According to another aspect of the invention, fermentation apparatus for production of alcoholic beverages comprises: a fermentation vessel having a lower volume section and an upper volume section integral and in free communication with each other, said lower volume section having a downwardly converg ing cross-sectional shape; a valved lower out let at the bottom of said lower volume section; a restricted air volume vessel adapted to be secured to said lower outlet for putting into fluid communication with said fermentation vessel; an upper outlet disposed in the upper volume section of said fermentation vessel; and a stand for supporting said fermentation vessel with said lower outlet downwardly disposed and above the bottom of the stand, said fermentation vessel being pivotable on the stand to permit agitation of the contents of the fermentation vessel by tilting the vessel.

According to still another aspect of the invention, apparatus for filtering alcoholic beverages comprises a fermentation vessel having a gas inlet for introduction of gas under pressure into said vessel; a lower outlet at the bottom of said vessel and an upper outlet in an upper section of said vessel, closure means adapted to close said upper outlet; and a filter unit adapted to be connected to said lower outlet for putting into fluid communicaton with said fermentation vessel; wherein said filter unit has a filter having a septum size of between 5 and 10 microns.

According to one embodiment of the invention, the fermentation vessel has the shape of an inverted cone, with a circular horizontal cross-section, at its lower part. In a second embodiment, the fermentation vessel has the shape of a cube standing on one corner so that one diagonal extending through the center of the cube is vertical. It is conveniently made of clear plastic material, e.g. polycarbonate, or translucent plastic material (i.e. food grade polyethylene). If polycarbonate is used, the process of the fermentation conducted in the vessel can be followed visually to determine when fermentation has effectively stopped. The advantage of translucent polyethylene is that it offers protection from the liquid becoming light struck.

The beer-making process disclosed herein initially (during the krausen stage) involves flat brewing conducted at atmospheric pressure.

The second phase of fermentation (after expulsion of the krausen) ideally takes place at about 30 p.s.i. or 2.1 KP/cm2 over the next 4 days with the upper outlet closed with a pressure relief valve. Pressure therein is not permitted to exceed a predetermined maximum because of the pressure relief valve. This valve is preset to release gas when said maximum pressure is attained. During filtration, the beverage is rendered flat and is bottled as such. Carbonation is then performed as a separate step.

The making of the lower section of the container in a conical shape with the lower outlet at the bottom aids in funnelling the flocculating yeast and other organic matter into the detachable restricted volume vessel.

Its shape also aids in mixing. The container can be made in a wide variety of different sizes suitable for domestic use, e.g. 1 gallon-15 gallons for producing different quantities of beverage in each batch. Normally one can expect to lose about 1/2 to 1 litre of liquid during processing, from the preferred 5 gallon (25 litre) size apparatus.

In the apparatus of the invention, it is preferred that the restricted air volume vessel, i.e. the lower container, have a volume of about 1/20 to 1/25 of the volume of the fermentation vessel. It provides a receptacle for receipt therein of sediment, lees, etc., settling out of the beverage as fermentation proceeds, and also provides an initial air reservoir for aeration and rousing of the contents.

The residues collected therein can be discarded, or re-used as active yeast mixture to ferment the next batch.

Thus, in the process, the lower outlet is left in its open position during the pressure fermentation stage, with the lower, smaller container in position, so that fermentation is conducted under sealed conditions. The valved outlet means is closed to permit removal of the lower container when the pressure fermentation stage has been completed.

The lower container is replaced with a filter unit, whilst maintaining the seal on the beverage in the fermentation vessel.

The upper outlet in the fermentation vessel provides an opening for addition of various substances to the fermenting liquid, such as clarifying agents. Agitation may be undertaken, to assist in dispersion of the materials, e.g. clarifying agent, throughout the liquid in the apparatus. In wine making, this suitably occurs when the fermentation is complete.

Appropriate clarifying agents are well known for wine and beer making, and include potassium sorbate, metabisulphite, ascorbic acid, isinglass and diatomaceous earth as a filter aid, etc.

As noted, the process of the present invention includes filtration of the beverage, at the termination of fermentation, since at that stage the liquid is exceedingly turbid, even if clarifying agents have been used. Preferably prior to filtration, the liquid is cooled to 0 C.

to precipitate chill haze. The lowermost outlet is closed and the lower vessel removed for the cooling step. The filter unit is attached after the cooling step is completed. The filter housing is commercially available while the filter cartridge used therein is a special type designed to filter an alcoholic beverage containing yeast. To assist in filtration, it is preferred to add diatomaceous earth as a filter aid to the liquid in the fermentation vessel and then to pressurize the fermentation vessel, in the gas space above the liquid therein, with carbon dioxide, e.g. to a pressure of 1 5 to 30 p.s.i.g. Then the 5 gallons of liquid will pass through the specially constructed filter in about 1 5 minutes.

It is preferred to locate the upper outlet in the upper volume section of the fermentation vessel in the uppermost part of the upper wall of the vessel. This avoids risk of undesirable losses of fermenting liquid during the process, and ensures that only krausen is pushed out under the developed gas pressure. The adjustment of the starting level of the liquid to positions close to but below the upper outlet is important to proper krausen removal, not the precise location of the upper outlet.

Preferably a finely divided filter aid such as diatomaceous earth may be added to the fermented liquid prior to filtering. Indeed, the process and apparatus of the present invention are particularly well suited to the use of such filter aid. Normally when diatomaceous earth is added to a fermented liquor it quickly sinks, like sand, to the bottom of the liquor.

In the present beer making process, however, fermentation has taken place under sealed conditions, following the krausen removal stage, so that the fermented liquor is under pressure of generated carbon dioxide, partially dissolved. When the top of the container is opened and diatomaceous earth is added, it is quickly dispersed in less than 30 seconds uniformly throughout the liquor. This is a result of the generation of the carbon dioxide bubbles in the liquor and due to the release of pressure. The resulting effervescence serves to disperse the filter aid, and keep it in uniform suspension so that it does not settle and clog the filter septum. Moreover, fermented beer, which of itself has a tendency to clear from the top down, is spontaneously roused by the release of carbon dioxide, to aid in filtering.

As a result, the process and apparatus disclosed herein enables one to filter 5 gallons of high turbidity 7 day beer and render it brilliant in a 10 to 1 5 minute period.

With the preferred apparatus and process disclosed herein, beer can be made domestically in a time of the order of 5 days. Wine can be made in 10 days. The product is of consistently good quality. The apparatus is easy and simple to use and maintain, and is designed for continuous repeated use. A minimum of liquid handling is involved in its use.

In the drawings, Figure 1 is a diagrammatic perspective view of an apparatus for use in the present invention, in position for conducting a first step of the process; Figure 2 is a similar view of the apparatus of Fig. 1, in position for conducting a subsequent, second step of the process; Figure 3 is a sectional view of a detail of the apparatus, in its position as in Fig. 2; Figure 4 is a side view of a lower portion of the apparatus of Figs. 1 and 2, with a filter attachment connected thereto for conducting a further, subsequent step of the process; Figure 5 is a diagrammatic illustration of further subsequent process step; Figure 6 is a front elevation of a second embodiment of a fermentation vessel constructed in accordance with the invention; Figure 7 is a side elevation of the fermentation vessel shown in Fig. 6;; Figure 8 is a plan view of the fermentation vessel shown in Fig. 6; and Figure 9 is a cross-sectional view of the pressure reduction and gas flow control device used to carbonate the beverage.

In the drawings, like reference numerals indicate like parts.

Referring firstly to Figs. 1 and 2, the apparatus illustrated therein comprises a fermentation vessel 10 having integral upper and lower parts 12, 14. The upper part 12 is of part spherical form, with its curved wall presented upwardly. The lower part 14 is of conical form. Thus the upper part or volume section 1 2 has an upwardly tapering internal cross-section, and the lower part or volume section has a downwardly tapering cross-section. At its uppermost end, the upper part 1 2 is provided with an uppermost outlet 1 6 having an externally screw threaded collar receiving a screw closure cap 1 8. The center of cap 18 is apertured to receive a tube 22 as an interference fit therein.In Fig. 1, the tube 22, which comprises a first releasable attachment means, leads to a waste receptacle 24. In Fig.

2, the tube 22 and cap 1 8 are replaced by a screw closure cap 1 9 having a valve outlet 26, which cap and valve outlet comprise a second releasable attachment means for said upper outlet. Preferably the cap 1 9 also has a one-way inlet valve 21 used for the filtration step described below. The uppermost outlet 1 6 is relatively large, and closure caps 1 8 and 1 9 are removable therefrom, so as to provide convenient cleaning access to the interior of vessel 10 as well as ease of introduction of liquids and ingredients into the vessel.

The vessel 10 is held in a framework which includes a circumferential ring 28 in which the upper part 1 2 of the vessel rests, and a collar 30 secured to ring 28 at two diametrically opposed locations, and extending up and over the top of upper part 12, around uppermost outlet 16. Cylindrical formations 32 protrude from diametrically opposed points on ring 28. The whole apparatus is supported on a stand having pairs of converging legs 34, terminated at their upper end in a slotted plate 36. The formations 32 rest in the slots in plates 36, to provide pivoted support of the vessel in the stand, so that the vessel 10 can be angularly moved in one plane. This facilitates agitation of the vessel and its contents during use if necessary, and facilitates placement of other receptacles below the apparatus.

The lower part 14 of vessel 10 terminates at its lower end in an externally screw threaded outlet 38 (see especially Fig. 3) to which is fitted an internal screw threaded valve conduit 40, provided with manually operable valve lever 42. The lower end of conduit 40 is similarly internally screw threaded, to receive releasably and interchangeably various accessory pieces of apparatus.

In Fig. 3, this comprises a restricted volume vessel in the form of a clear plastic bulb 44.

In Fig. 4, it comprises a flexible tube 45 which is part of a filter unit 46. The conduit 40 is provided with internal gaskets 48, to ensure that the conduit 40 and attached apparatus form with vessel 10 a hermetically sealed unit when properly connected.

The filter unit 46 comprises a flexible tube 45, a filter housing 49 having a removable top 51, and a further flexible tube 54. The filter unit also includes a special filter cartridge 47 located in the filter housing. One end of the tube 45 has an externally screw threaded connect 53 which can be fastened in hermetically sealed manner in the lower end of conduit 40. The other end of the tube 45 is connected at the intake opening 55 of the filter housing. One end of the tube 54 is connected at the outlet 57 of the filter housing while the other end of this tube opens into the top of a bottle or other container 60.

The special filter cartridge 47 can be constructed in a standard fashion for a cylindrical filter except for the size of the openings in the filter material (suitably non-woven melt blown polyester REEMAY 2470). It has been found that the filter should have a 5 micron septum.

It has been found that a filter having a 2 micron septum will not work for filtering liquids from the fermentation vessel. A filter having a 10 micron size septum will work but will result in a considerable initial turbidity with loss of fermentation materials. The filter cartridge is installed in the housing by removing the top 51 from the bottom of the housing.

Fig. 5 illustrates a final step in the process in which the bottle 60, filled with fermented liquid 62, is fitted with a valved cap 64 and pressurized with carbon dioxide from a cylinder 66 through appropriate valve and tubing means, to carbonate the liquid 62.

In the beer making process of the present invention, the cleaned, sterilized fermentation vessel 10 is mounted on its stand in the collar 30 and then filled with fermentable liquid 68, e.g. wort, together with appropriate yeast, to a level in the upper portion 1 2 close to the upper outlet 1 6. Then the screw closure cap 1 8 and tube 22 are fitted, all as illustrated in Fig. 1. Valve 42 remains closed. Bulb 44 is attached to the bottom end of conduit 40, but contains only air, and is separated from vessel 10 by the closed valve 42. Fermentation now commences.

In the initial 18-30 hours fermentation of wort, a head of foamy appearance, generally known as krausen, develops on top of the fermenting wort, and the fermentation proceeds rapidly, at room temperature. It is desirable to avoid the collapse and reabsorption of the krausen into the beverage, when brewing at room temperatures, or the flavour, viscosity and heading of the final beverage will be adversely affected. In the process and apparatus of the present invention, the carbon diox ide gas generated in the inital fermentation stages tends to raise the pressure in vessel 10, and effectively pushes the krausen out of the uppermost outlet 1 6 of the vessel, into the tube 22 and thence to waste receptacle 24.This is ensured firstly by filling the vessel to an appropriate level in the upper part 1 2 of the vessel 10 initially, secondly by the upwardly tapering cross-sectional shape of the upper part 1 2 of vessel 10, and also by the provision of the open outlet 1 6 at the uppermost part of the vessel. The initial fermentation is thus conducted with the uppermost outlet open, and the krausen is forced out without loss of fermenting liquid to any significant extent, to prevent its re-settling and absorption into the beverage.

When this stage of the fermentation is complete, and the krausen has substantially all been discharged, the tube 22 is removed and replaced by the cap 1 9 with its relief valve 26, preset to open at an elevated pressure, preferably 30 p.s.i. or 2.1 KG/cm2, so that the fermentation may continue under sealed conditions at the selected elevated pressure. At the same approximate time, valve 42 is opened to provide free communication between bulb 44 and vessel 10, and to form one substantially hermetically sealed unit of the combination. When valve 42 is open, air from bulb 44 passes upwardly through the liquid in vessel 10, causing desirable aeration and "rousing" (stirring) of the partially fermented wort therein, whilst residues and some liquid drain into bulb 44.Fermentation under these conditions is allowed to continue for a period of about 96-120 hours, whereupon it will normally be complete, as evidenced by inspection showing no visible generation of gas bubbles or lack of audible hissing of the relief valve 26. As fermentation continues, lees, yeast, etc. drop into the bulb 44 and settle therein. This is the stage of the process illustrated in Figs. 2 and 3.

If the vessel 10 is of clear food grade plastic, the user can easily inspect the contents of the vessel. If at any time after initial aeration and rousing, it appears that the fermentation is becoming "stuck", the tank can be easily roused without risk of now undesirable aeration or infection, by use of the swivel support feature. No introduction of paddles, chemicals, etc. with attendant infection risks, is involved.

At the end of this fermentation, the valve 42 is closed and the bulb 44 and its contents removed, either for discard or for re-use to initiate a further fermentation. Beverage in the vessel 10 at this stage is exceedingly turbid.

At this point a measured amount of filter aid, such as diatomaceous earth or P.V.P.P. (polyvinylpolypyrrolidone), is added and mixed in by swivel agitation of the fermentation vessel.

The next stage in the process is preferably cooling of the liquid to 0 C. to precipitate chill haze.

Although chilling prior to filtration is not required to obtain a satisfactory beer, it is desirable in order to prevent the final product from throwing a haze if it is allowed to reach a temperature lower than the temperature of storage. Although the haze does not affect the taste of the beer, it does give it an undesirable appearance.

The cooling of the beer to O"C. can be accomplished by placing the vessel 10 in a sufficiently cold chamber such as a refrigerator for a suitable length of time. If a sufficiently large cold chamber is not available, the liquid can be drained into smaller containers or bottles to carry out the cooling step. The liquid is drained through the conduit 40. The cooled liquid is maintained at 0 C. for the next step, filtration. If the liquid is removed from the vessel 10 for cooling purposes, it is returned to the vessel (through the upper outlet 16) prior to filtration.

For the filtration step, the filter unit 46 is connected by tube 45 to the lower end of conduit 40. A suitable filter unit is diagrammatically illustrated in Fig. 4. The filter housing is a conventional, readily available commercial unit which does not require description in detail. In one preferred embodiment the housing is the Siim Line model, No. 5 Compact sold by Ametek, a division of Plymouth Products. The filter cartridge is unique and is constructed as described earlier. To speed up and improve the filtration process, the upper part 1 2 of vessel 10 may be pressurized to between about 1 5 to 30 p.s.i.g. with carbon dioxide, from a cylinder 66. This gas is injected through the valve inlet 21. Then valve 42 is opened and the liquid filtered through unit 46, into bottle 60, as shown in Fig. 4.The liquid issuing from filter unit 46 is normally clear, potable, stable, but now flat beer.

As a desirable, final step of the process, it is preferred to gas the beer with carbon dioxide, to provide the desirable sparkling, effervescent characteristics. The process of the invention, which is carried out at room temperature, is initially an atmospheric fermentation process, then a pressure fermentation process, and finally a filtration process in which flat, clear non-carbonated beer is produced.

As explained above, the bottles 60, filled with filtered beer 62, are fitted with pressure caps 64 and then pressurized with carbon dioxide from storage pressure cylinder 66.

The caps 64 are valved, self-sealing to facilitate this procedure. The beer is then in suitable condition for storage or consumption.

The preferred procedure and apparatus for carbonating the flat beverage such as beer in the bottle 60 is illustrated in Figs. 5 and 9.

The high pressure carbon dioxide cylinder 66 shown in Fig. 5 is equipped with a shut-off valve 67 and a side outlet 69. The cylinder is rigidly secured in gas-tight fashion to a pres sure reducing and flow control device 71, the construction of which is illustrated in Fig. 9.

The construction of the device 71 is described subsequently herein. From the device 71 there protrudes an outflow conduit 73, terminating in a connection to the gas-tight cap 64 on the bottle of beverage to be carbonated.

In an alternative the bottles of beer 60 can be carbonated from individual carbon dioxidefilled bulbs, available on the market as "sparklet bulbs", the caps 64 being suitably valved to receive such bulbs. The standard available carbon dioxide bulb (8 grams) contains sufficient carbon dioxide adequately to carbonate a 2 litre volume of beer.

In addition to the beer making process already described, it is also possible to make wines using the apparatus that has been described and illustrated. The wine making procedure differs however in some respects to the beer making procedure. A fermentable liquid mixture (must) suitable for making desired wine is introduced into the fermentation vessel 10. However the cap 1 9 with its relief valve 26 is then placed on the uppermost outlet 1 6 rather than the cap 1 8. As in the beer making process, the lower valve 42 is closed. Fermentation is then carried out in the vessel for a period of about 1 8 to about 30 hours at room temperature. During the initial few hours, the pressure in the vessel builds up until the desired elevated pressure is reached.Any further build up in pressure is prevented by the operation of the relief valve 26. After the inital fermentation operation, the valve outlet through conduit 40 is opened and a portion of the liquid and accumulated solid residue is drained into the restricted air volume vessel 44. At the same time the air in the vessel 44 is allowed to pass into and upwardly through the liquid in the fermentation vessel 10. Fermentaion of the liquid is then continued in the two vessels for a period of at least about 9 days. The fermented product is then filtered in substantially the same manner as in the beer making process already described, except that the cooling step is not required.

Figs. 6 to 8 of the drawings illustrate an alternate form of fermentation vessel. In this embodiment the vessel 70 has the form of a cube standing on one corner. A diagonal of the cube that extends through the center thereof is vertical. The fermentation vessel 70 is provided with four cylindrical formations 72. Two of these formations 72 are used to support the vessel in a suitable stand 74 that can be constructed with metal rods or tubes.

Sleeves 76 are provided a' the top of the stand for holding two of the formations. Each sleeve 76 is mounted at the top of two legs 78 that diverge outwardly and downwardly from the sleeve. Connecting each pair of legs 78 is a horizontal member 80. Extending from side to side between the two members 80 are two interconnecting members 82. Because of the construction of the stand, it is possible to pull the legs on each side of the vessel outwardly at the top to disengage the formations 72 from the sleeves 76. The container can then be rotated if desired about its vertical central axis and the other two formations 72 placed in the sleeves 76. There are several advantages obtained from having four of these cylindrical formations 72. Firstly if one set of formations becomes damaged or worn, the other formations can be used to support the vessel.Secondly they provide a ready means for holding or transporting the vessel when it is not supported by the stand. Also the formations that are not being used to support the vessel can be used to tilt the vessel in order to agitate its contents or to facilitate attachment or removal of the restricted air volume vessel 84. One advantage that the fermentation vessel of Fig. 6 has over that shown in Figs. 1 and 2 is that the 90 corners at the various edges of the vessel assist the agitation process that occurs when the vessel is tilted back and forth. The smooth, rounded surfaces in the interior of the vessel 10 are not as conductive to good agitation and a more vigorous back and forth tilting movement may be required when the vessel 10 is being used.

Another advantage of the apparatus shown in Figs. 6 to 8 is the added feature of a shroud 93 which provides means for cooling the liquid quickly prior to the filtration step.

The shroud, which can be made of plastic simply sits on the top portion of the vessel 70. It is square when viewed from the top and has rectangular sides. Extending inwardly from the bottom edge of each side of the shroud is a supporting flange 94. This flange slopes at a 45 degree angle so that it lies flat against the sides of the vessel. As the shroud is only required for the cooling step, it can be removed at other times. In order to cool the contents of the vessel quickly, the space 95 between the shroud and the vessel 70 is filled with dry ice (solid carbon dioxide). Dry ice is advantageous in that it does not turn to a liquid form but simply evaporates as it cools the liquid in the vessel. Thus leakage between the bottom edge of the shroud and the vessel is not a problem.

The top of the fermentation vessel of Fig. 6 is similar in its construction to the top of the vessel 10 described earlier. There is an uppermost outlet having an externally screw threaded collar 86. This collar receives a screw closure cap 88 that has both an inlet valve 90 and a relief valve outlet 92. A tube 22 such as that shown in Fig. 1 can also be attached to the uppermost outlet, by means of a cap 18, in place of the cap 88 shown. As with the valve 26 in the first embodiment, the valve 92 is preset to open at an elevated pressure such as 30 p.s.i.

The process and apparatus of the present invention provides a simple and convenient means for the home brewing of good quality beer, in a time as short as 5 days. Wine can also be made in a time as short as 10 days.

The volumes of liquid to be handled are not excessive. Once the wort has been charged to the fermentation vessel 10, all stages of fermentation are conducted in the same vessel.

Except for possible removal for cooling purposes, the liquid is not handled again until it is finally bottled. The apparatus can be left in one place throughout its fermentation and filtration process. Spent residues and the like are easily and simply collected and removed from the remainder of the beer, by use of the lower detachable bulb 44. In addition, this bulb provides for the desirable aeration and rousing of the wort at the termination of the first fermentation stage. The undesirable krausen top residue is easily and simply removed, without requiring any messy skimming or siphoning procedure or the like.

The construction of the pressure reducing and flow control device referred to earlier will now be described with reference to Fig. 9.

This device has an orifice 100 that is accurately sized within the range of 6-10/1000 of an inch with the most preferred, optimum orifice size being 8/1000 of an inch. This provides in practice for adequate evenness of gas flow. The pressure relief valve is suitably of the pop relief type, spring urged towards its closed position. Adjustment of the tension in the spring urging mechanism, e.g. manually from the exterior of the device, provides for the necessary presetting of the relief pressure.

The device 71 comprises a housing 102 having an upstream end 104 screw threaded for sealing connection to the side outlet 69 of the cylinder 66. A transverse wall structure in the form of a plate 106 is disposed in the housing 102, the plate 106 having the orifice 100 therein, of diameter 8/1000 of an inch.

The plate 106 is suitably of about 3/16 of an inch thickness, and firmly attached in sealing relationship with the housing 102 so that the only flow path for gas is via orifice 100.

Outflow conduit 73 extends upstream through the housing 102 to terminate in sealing engagement with the downstream face of plate 106 surrounding orifice 100.

An integral side conduit 108 communicates with the outflow conduit 73 within housing 102. Conduit 108 contains therein a valve seat formation 110 and a valve member 11 2 engageable therewith. In the end wall of conduit 108, downstream of valve member 11 2 there is provided a vent 11 4. A valve stem 11 6 with a compression spring 11 8 extends upwardly from valve member 112, so that spring 11 8 urges valve member 11 2 into engagement with seat 110. Manually adjustable screw 1 20 is threadably received in a boss 122 into which the stem 11 6 extends.

The shaft of screw 1 20 is hollow and surrounds the top end of stem 116, so that the lower end of screw 1 20 engages compression spring 11 8 to adjust the tension therein. Lock nut 1 23 retains the screw 1 20 in its preset position. In this way, screw 1 20 can be used to set the relief pressure, i.e. carbonation pressure, of the apparatus.

The pressure relief valve that forms part of the control means 71 can be preset to a desired pressure in the 25-200 p.s.i. range, appropriate for carbonation of the selected beverage.

Whilst a specific embodiment of the process and apparatus of the present invention has been described herein in detail, it will be appreciated that this is for illustration purposes, and is not to be construed as limiting.

Many minor variations to the process and apparatus will readily occur to those skilled in the art. The scope of the present invention is limited only by the scope of the appended

Claims (55)

claims. CLAIMS

1. Process for the production of alcoholic beverages, which comprises: introducing a fermentable liquid mixture into a fermentation vessel which has a lower volume section and an upper volume section integral and in free communication with each other, said lower volume section having a downwardly tapering internal cross-section and a lowermost valved outlet, said upper volume section having an upwardly tapering internal cross-section and an upper outlet; adjusting the upper level of fermentable liquid mixture in said vessel to a position in said upper volume section near the upper outlet thereof; conducting fermentation of said fermentable liquor in the vessel with the lowermost valved outlet thereof closed and the upper outlet open, for a period of about 1 8 to about 30 hours, at room temperature, to permit exit of krausen through said upper outlet;; then closing the upper outlet, opening said lowermost valved outlet to a restricted air volume vessel, draining a portion of liquid and accumulated solid residue into said vessel and allowing air therefrom to pass into and upwardly through the liquid in the fermentation vessel; continuing fermentation of liquid in the fer mentation vessel and in the restricted air volume vessel in communication therewith, for a period of about 96-120 hours; then closing the lowermost outlet, removing the restricted volume vessel and its liquid and solids content and fitting in its place a filter device; opening said lowermost outlet and allowing fermented liquid from said fermentation vessel to filter through said filter device into storage facility located downstream thereof.

2. Process according to claim 1 wherein the fermentable liquid mixture is a wort, for making beer.

3. Process according to claim 2 which is conducted at room temperature.

4. Process according to claim 1, 2, or 3 including the additional step of pressurizing the upper part of said fermentation vessel with carbon dioxide, after fitting said filtering device, to assist in urging the liquid through the filter device.

5. Process according to claim 3 including the additional final step of carbonating the fermented liquid in the storage facility after filtration thereof.

6. Process according to claim 5 wherein the upper outlet is located at the uppermost part of said upper section.

7. Process according to claim 6 wherein the upper outlet is closed, after said exit of the krausen therethrough, with a valved closure means preset to maintain elevates pressure in the fermentation vessel.

8. Process according to claim 7 wherein said valved closure means is preset to maintain a pressure of at least 30 p.s.i.

9. Process according to claim 1 wherein the continued fermentation of the liquid in the two vessels takes place at an elevated pressure for at least most of said 96-120 hour period.

10. Process according to claim 9 wherein the pressure in said vessels during said continued fermentation step increases gradually to a desired elevated pressure and then the pressure is maintained at said elevated pressure by a preset valved closure means which closes said upper outlet.

11. Process according to claim 10 wherein said elevated pressure is 30 p.s.i.

1 2. Process according to claim 2 including the additional steps of mixing diatomaceous earth with the liquid in said fermentation vessel after said lowermost outlet is closed and pressurizing said fermentation vessel to a pressure between 1 5 and 30 p.s.i. with carbon dioxide, after fitting the filtering device, to assist in urging the liquid through the device.

1 3. Process according to claim 1 2 wherein said filter device has a filter having a septum size of about 5 microns.

14. Process for making wine comprising: introducing a fermentable liquid mixture into a fermentation vessel which has a lower volume section and an upper volume section integral and in free communication with each other, said lower volume section having a downwardly tapering internal cl'zss-sestion and a iowermost valved outlet, said upper volume section having an upwardly tapering internal cross-section and an upper outlet; conducting fermentation of said fermentable liquor in the vessel with the lowermost valved outlet thereof closed and the upper outlet closed for a period of about 1 8 to about 30 hours at room temperature;; then opening said lowermost valved outlet to a restricted air volume vessel, draining a portion of liquid and accumulated solid residue into said vessel and allowing air therefrom to pass into and upwardly through the liquid in the fermentation vessel; continuing fermentation of liquid in the fermentation vessel and in the restricted air volume vessel for a period of at least about 9 days; then closing the lowermost outlet, removing the restricted air volume vessel and its liquid and solid content and fitting in its place a filter device; increasing the pressure in said fermentation vessel to a suitable elevated pressure; opening said lowermost outlet and allowing fermented liquid from said fermentation vessel to filter through said filter device into a storage container.

1 5. Process according to claim 1 4 including mixing a clarifying agent with the liquid in said fermentation vessel after said lowermost outlet is closed and prior to the pressurization step.

16. Process according to claim 14 or 15 wherein said filter device is provided with a filter having a septum size of about 5 microns.

1 7. Fermentation apparatus for production of alcoholic beverages at room temperature, comprising: a fermentation vessel having a lower volume section and an upper volume section integral and in free communication with each other, said lower volume section having a downwardly tapering cross-sectional shape and said upper volume section having an upwardly tapering cross-sectional shape; a valved lower outlet at the bottom of said lower volume section; a restricted air volume vessel adapted to be releasably secured to said lower outlet for putting into fluid communication with said fermentation vessel; a filter unit adapted to be releasably connected to said lower outlet for putting into fluid communication with said fermentation vessel interchangeably with said restricted air volume vessel; ; an upper outlet disposed in the upper volume section of said fermentation vessel; first releasable attachment means for said upper outlet and comprising an outlet conduit terminating at one end at said upper outlet and adapted to provide fluid communication from the top of said vessel to the exterior thereof; and second releasable attachment means for said upper outlet and comprising a valve outlet adjustable to open at a predetermined pressure.

1 8. Apparatus according to claim 17 wherein the lower volume section is of inverted conical shape, and the upper volume section is of part spherical shape.

1 9. Apparatus according to claim 1 7 or 1 8 wherein the valved lower outlet is manually movable between its open and closed positions, and is removable from said fermentation vessel.

20. Apparatus according to claim 1 8 further including a stand for supporting said fermentation vessel with said lower outlet downwardly disposed and above the bottom of the stand.

21. Apparatus according to claim 18 wherein the fermentation vessel is of clear plastic material, permitting visual observation of the contents therein.

22. Apparatus according to claim 20 wherein the fermentation vessel is supported in the stand in pivotable manner, to permit agitation of the vessel contents by tilting the fermentation vessel relative to the stand.

23. Apparatus according to claim 17, 18, or 20 wherein said second releasable attachment means is interchangeable with said first attachment means.

24. Apparatus according to claim 1 7 wherein said fermentation vessel has generally the shape of a cube standing on one corner, a diagonal of the cube extending through the center thereof being vertical.

25. Apparatus according to claim 1 7 wherein said filter unit is provided with a filter having a septum size of about 5 microns.

26. Apparatus according to claim 1 7 or 25 wherein said second releasable attachment means includes an inlet valve for admitting a gas under pressure into said fermentation vessel.

27. Apparatus according to claim 1 7 or 25 wherein said restricted air volume vessel has a volume 1/20 of the volume of said fermentation vessel or less.

28. Apparatus according to claim 1 7 wherein said valve outlet is adjusted to open at a pressure of at least 30 p.s.i.

29. Fermentation apparatus for production of alcoholic beverages, comprising: a fermentation vessel having a lower volume section and an upper volume section integral and in free communication with each other, said lower volume section having a downwardly converging cross-sectional shape; a valved lower outlet at the bottom of said lower volume section; a restricted air volume vessel adapted to be secured to said lower outlet for putting into fluid communication with said fermentation vessel; an upper outlet disposed in the upper volume section of said fermentation vessel; and a stand for supporting said fermentation vessel with said lower outlet downwardly disposed and above the bottom of the stand, said fermentation vessel being pivotable on the stand to permit agitation of the contents of the fermentation vessel by tilting the vessel.

30. Apparatus according to claim 29 wherein the upper volume section has an upwardly tapering cross-sectional shape.

31. Apparatus according to claim 30 including releasable attachment means for said upper outlet and an outlet conduit terminating at one end at said attachment means and adapted to provide fluid communication from the top of said vessel to the exterior thereof.

32. Apparatus according to claim 29 wherein said fermentation vessel has generally the shape of a cube standing on one corner, a diagonal of the cube extending through the center thereof being vertical.

33. Apparatus according to claim 29 including a filter unit adapted to be releasably connected to said lower outlet for putting into fluid communication with said fermentation vessel interchangeably with said restricted air volume vessel.

34. Apparatus according to claim 33 wherein said filter unit has a filter having a septum size of about 5 microns.

35. Apparatus for fltering alcoholic beverages comprising: a fermentation vessel having a gas inlet for introduction of gas under pressure into said vessel; a lower outlet at the bottom of said vessel and an upper outlet in an upper section of said vessel; closure means adapted to close said upper outlet; a filter unit adapted to be connected to said lower outlet for putting into fluid communication with said fermentation vessel; and wherein said filter unit has a filter having a septum size of between 5 and 10 microns.

36. Apparatus according to claim 35 wherein said closure means has a valved outlet preset to maintain a selected elevated pressure in said fermentation vessel.

37. Apparatus according to claim 35 or 36 wherein said gas inlet is a one-way valve inlet mounted in said closure means.

38. Apparatus according to claim 35 or 36 including valve means to open or close said lower outlet.

39. Apparatus according to claim 35 or 36 wherein said filter has a septum size of about 5 microns.

40. Apparatus according to claim 36 wherein said valved outlet is preset to maintain an elevated pressure of about 30 p.s.i.

41. A process for the production of alcoholic beverages substantially as hereinbefore described with reference to, and as shown in, the accompanying drawings.

42. Fermentation apparatus for production of alcoholic beverages substantially as hereinbefore described with reference to, and as shown in, Figs. 1 to 4 of the accompanying drawings.

43. Apparatus for filtering alcoholic beverages substantially as hereinbefore described with reference to, and as shown in, Figs. 1 to 4 of the accompanying drawings.

43. Apparatus for filtering alcoholic beverages substantially as hereinbefore described with reference to, and as shown in, Figs. 1 to 4 of the accompanying drawings.

44. Fermentation apparatus for production of alcoholic beverages substantially as hereinbefore described with reference to, and as shown in. Figs. 4 and 6 to 8 of the accompanying drawings.

45. A process for the production of alcoholic beverages substantially as herein before described with reference to, and as shown in, the accompanying drawings.

46. Fermentation apparatus for production of alcoholic beverages substantially as hereinbefore described with reference to, and as shown in, Figs. 1 to 4 of the accompanying drawings.

47. Apparatus for filtering alcoholic beverages substantially as hereinbefore described with reference to, and as shown in, Figs. 1 to 4 of the accompanying drawings.

48. Fermentation apparatus for production of alcoholic beverages substantially as hereinbefore described with reference to, and as shown in, Figs. 4 and 6 to 8 of the accompanying drawings.

49. For use in carbonating beverages from a high pressure carbon dioxide cylinder, a pressure reduction and gas flow control means for attachment to said cylinder, said means comprising: a housing having an upstream end for releasable attachment, in substantially gas-tight manner, to the valved outlet of a carbon dioxide cylinder; a transverse wall structure in said housing, said wall structure having an orifice therein of size 6/1000-10/1000 inch, and providing the sole means for gas flow downstream through said housing; an outflow conduit extending downstream from said orifice for outflow of gas from said orifice therethrough; a side conduit communicating with said outflow conduit downstream of said orifice and with outside atmosphere; an adjustable pressure relief valve in said side conduit.

50. Apparatus of claim 49 wherein said orifice is 8 thousandths of an inch in diameter.

51. Apparatus of claim 50 wherein said adjustable pressure relief valve is adjustable over pressure ranges of about 25 to about 200 psi.

52. Apparatus of claim 51 wherein said housing extends in a downstream direction beyond said orificed transverse wall structure, with the outflow conduit and the side conduit extending through said housing.

53. Apparatus of claim 52 wherein said orificed transverse wall structure is a plate disposed near the upstream end of the housing.

54. Pressure reduction and gas flow control apparatus substantially as herein before described with reference to, and as shown in Figs. 1 and 2 of the accompanying drawings.

55. Any novel feature or combination of features described herein.