Preparation of an alcoholic beverage base
OwnerDaniel James Schiefeninventor
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Abstract
An alcoholic beverage base is produced by preparing wort from a glucose source and water, adding glucose to achieve desired sugar content, heating wort, cooling wort, adding yeast to the wort after cooling and then fermenting for a certain time and at a certain temperature, adding additional sugar and yeast as needed, continuing fermentation to a desired end point and separating solids therefrom. The beverage base can be made to have an alcohol content ranging from 1%-25% by volume and has a clean pleasant taste without off-aromas.
Claims6
A method for the production of an alcoholic beverage base which comprises preparing a glucose source combined with water to obtain a wort having a sugar content of selected value, cooling the wort, initiating fermentation in the wort with yeast at a temperature ranging from about 55 to about 95 degrees F. and a pitching rate appropriate to gravity of the wort, and continuing the fermentation at temperatures appropriate for fermentation with subsequent sugar additions with agitation while maintaining an appropriate temperature for yeast performance to a desired end point, then cooling the fermented wort, separating solids therefrom to obtain a desired alcoholic beverage base having a desired alcohol content of from about 1% to about 25% ABV.
An alcoholic beverage base made by a process of:
- preparing a glucose source combined with water to obtain a wort having a sugar content of selected value, cooling the wort, initiating fermentation in the wort with yeast at a temperature ranging from about 55 to about 95 degrees F. and a pitching rate appropriate to gravity of the wort, and continuing the fermentation at temperatures appropriate for fermentation with subsequent sugar additions with agitation while maintaining an appropriate temperature for yeast performance to a desired end point, then cooling the fermented wort, separating solids therefrom to obtain a desired alcoholic beverage base having a desired alcohol content of from about 1% to about 25% ABV.
Dependencies are inferred from the claim text.