Single Stage Winemaking Apparatus and Method

A method of wine making in a single stage fermentor having a convexly curved bottom surface residing externally of the fermentor at an underside thereof to enable rocking motion of the fermentor back and forth on a generally horizontal support surface by rolling contact between said convexly curved bottom surface and the support surface, said method comprising the steps of:

• a) with the fermentor in an open state and in a working position supported atop the generally horizontal support surface with a longitudinal axis of the single container lying more parallel than perpendicular to said support surface, combining wine must liquid ingredients in the fermentor in amounts only partially filling said fermentor so as to leave an upper cavity space within said container unoccupied;
• b) with said fermentor in said working position and in a closed state, applying a back and forth rocking motion to the fermentor by rolling contact between the convexly curved bottom surface of the fermentor and the underlying support surface, thereby agitating and splashing said wine must ingredients to perform mixing of the wine must ingredients and inducing/dissolving original ambient air/oxygen yeast nutritional value into the wine must;
• c) with said fermentor in an open state, adding yeast directly onto the wine must inside said fermentor;
• d) with the fermentor once again in the closed state in the working position, maintaining a fermentation temperature range of the yeast to initiate and maintain fermentation, and during said fermentation, periodically re-applying said back and forth rocking motion to stir up yeast lees and wet any solid fermentables present in the fermentor;
• e) during fermentation, using the cavity space to accommodate fermentation created foam and using fermentation emitted heavier CO2 gas from the fermentation to purge original ambient air/oxygen out of the fermentor through a one way venting closure and fill and retain said fermentation emitted CO2 gas within the cavity space, thereby rendering said cavity space substantially free of oxygen;
• f) after an adequate waiting period, ensuring fermentation is complete to a desired sweetness by checking specific gravity or taste sampling the wine, and;
• g) having confirmed fermentation is complete, and with the fermentor in the closed state in the working position and said cavity space substantially free of oxygen, re-applying said back and forth rocking motion to mix and degas the wine through agitation and splashing, thereby releasing dissolved CO2 gas from the wine, and venting the released CO2 gas from the fermentor;