Accelerated wine making kit and method
OwnerRick A. Morrisinventor
Life of this patent
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Abstract
A method of adding to wine must large quantities of yeast combined with yeast nutrients, minerals, vitamin B complex, and magnesium sulphate to ferment the wine must to wine in little as four days in a closed container between 20-30° C. Adding quantities of potassium metabisulfite and potassium sorbate sufficient to release CO2 from the fermented wine and stop the fermation process. Adding Sparkolloid clearing and filtering aid in sufficient quantity to clear the fermented wine in two days in a cool environment. A kit for carrying out the method.
Claims6
An accelerated wine making kit for making finished wine in as little as seven days, the kit comprising:
- a quantity of wine must;
- a quantity of yeast sufficient to ferment the quantity of wine must within as little as four days, the yeast being combined with yeast nutrients, minerals, vitamin B complex, and magnesium sulphate for fermenting the wine must in a closed fermenting container for maintaining the fermenting wine at a temperature between 20-30° C., preferably between 25-30° C., and always below 35° C.;
- quantities of potassium metabisulfite and potassium sorbate sufficient to release CO2 from the fermented wine and stop the fermentation process;
- a quantity of a clearing agent and filtering aid in sufficient quantity to clear the wine in a two-day clearing process in a clearing container capable of cooling the wine during the two day clearing process.
An accelerated wine making method for making finished wine in as little as seven days, the method comprising:
- the first step of adding a quantity of wine must to a sterilized fermenting container;
- the second step of adding to the wine must a quantity of yeast sufficient to ferment the quantity of wine must within as little as four days, the yeast being combined with yeast nutrients, minerals, vitamin B complex, and magnesium sulphate, and fermenting the wine must in a closed fermenting container for maintaining the fermenting wine at a temperature between 20-30° C., preferably between 25-30° C., and always below 35° C.;
- a third step of stirring the fermenting wine must with a means for stirring when the fermentation process slows;
- a fourth step of adding quantities of potassium metabisulfite and potassium sorbate sufficient to release CO2 from the fermented wine and to stop the fermentation process;
- a fifth step of adding a quantity of a clearing agent and filtering aid in sufficient quantity to clear the wine in a two-day clearing process in a clearing container capable of cooling the wine during the two day clearing.
Dependencies are inferred from the claim text.