Note: Descriptions are shown in the official language in which they were submitted.
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This invention relates to fermentation apparatus,
and more particularly to a simple apparatus for conducting
fermentation to produce carbonated beverages, e.g. beer and
sparkling wines, adaptable for domestic use.
Domestic production of fermented beverages, i.e. home
wine and beer making, is an increasingly popular pastime.
Many people are, however, discouraged from pursuing this
pastime by the amount of different kinds of equipment normally
required, the amount of manipulation 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. 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 product-
ion, also causes problems for the home wine-maker, in the
absence of sophisticated equipment and the conducting of
tedious techniques.
The present invention provides a simple, easily
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usable apparatus for the domestic fermentation to produce
carbonated beverages, especially beer. The fermentation is
conducted in a sealed container, so that the gases generated
during fermentation serve to carbonate the beverage. The lees
are readily separated from the beverage at the end of the
fermentation without removing the beverage from the container.
Thus, all the fermentation steps are conducted in one container,
and the same container can then be used for storing and
dispensing of the fermented carbonated beverage.
Thus according to the invention, there is provided a
fermentation apparatus for production of carbonated alcoholic
beverages and adapted for domestic use, comprising:
a container having a downwardly tapering internal cross
section, the internal volume of said container being appropriate
to contain domestic quantities of alcoholic beverages;
inlet means having a sealable closure therefor:
outlet means at the bottom of said container, said
outlet means including a valve which is manually movable between
an open position an~ a closed position, said outlet means also
being manually removable from the bottom of said container to
facilitate emptying and cleaning thereof;
a safety pressure release valve at the upper part of
said container, set to remain closed until a predetermined
pressure within the container is exceeded:
a bottom residue receiving receptacle attachable to and
releasable from the outlet means to be located downstream of the
valve therein, said receptacle being of smaller volume than the
container;
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said container being substantially hermetically sealed
when the inlet means is closed by its closure and the valve in
the outlet means is in its closed position and the pressure
release valve is closed.
In a preferred form, the apparatus according to the
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invention has the shape of an inverted cone, with a circular
horizontal cross section, and a circular upper wall. It is
conveniently made of clear plastic material, so as to permit
visual observation of the contents. Then the progress of the
fermentation conducted in the vessel can be followed visually,
to determine when fermentation has effectively stopped. At the
termination of the fermentation, the valved outlet means is
opened so as to expel the lees from the bottom of the container,
leaving the separated carbonated beverage in the container
ready for bottling or drinking.
The inlet means is preferably disposed in the upper
wall of the container, and the ingredients are loaded into the
container through the inlet means prior to commencing the
fermentation. It is most convenient from a manufacturing point
of view to close the inlet means by means of a screw threaded
cap which will sealingly engage the inlet, and to provide the
safety pressure release valve in the closure for the inlet
means. The safety valve prevents the pressure inside the
vessel from exceeding a predetermined safe maximum. This
maximum pressure can be adjusted using the valve, and thereby
can provide a degree of control upon the extent of carbonation
of the finished beverage. The higher the pressure set within
the container, the more evolved carboned dioxide will be
dissolved in the beverage, and the greater will be the degree
of carbonation.
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The making of the container in a conical shape, with
removable lower outlet means makes for ready cleaning and
sterilization of the container after draining the contents
therefrom, ready for reuse. The container can be made in a
wide variety of different sizes, for producing different
quantities of carbonated beverage in each batch.
A specific embodiment of the present invention is
illustrated in the accompanying drawings, in which:
FIGURE 1 is a perspective view of an apparatus
according to the invention;
FIGVRE 2 is a side view of the apparatus at a stage
at the end of the fermentation of the contents therein;
FIGURE 3 is a view similar to Fig. 1, at a later
stage of the process conducted therein.
In the drawings, like reference numerals indicate
like parts.
Referring to Fig. 1, the apparatus comprises a
container 10 of clear transparent plastic, shaped as an
inverted cone. The upper circular wall 12 thereof is sealed
to the side walls, as a one piece molding or casting. The
container 10 is capable of withstanding increased pressures.
An inlet means in the form of an aperture 14 with an
externally screw threaded upstanding circular collar 16 is
provided on the above wall 12. A sealable closure 18 is
provided for the inlet, in the form of an internally screw
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threaded cap to be received in sealing engagement on collar 16.
A safety pressure release valve 20 with screw adjustment 22
extends through the closure 18.
The bottom of the container 10 is fitted with a
releasable valved outlet means, consisting of a collar 24
threadably received on the threaded exterior of the bottom of
the container, an outlet conduit 26 extending downwardly
therefrom, and a valve 28 and manually operable lever 30
therefor. The valve 28 can be manually opened to drain the
contents from container 10. The entire outlet means can be
removed from the container, by unscrewing collar 24, to permit
full draining and cleaning of container 10. When the collar
24 is firmly screwed into position and the valve 28 is closed,
however, the bottom of the container 10 is substantially
hermetically sealed.
The apparatus is also provided with a stand of tri-
pod form, with three legs 32 and a ring 34 withi~ which the
upper part of container 10 is received for support. When
resting in the stand, with legs 32 resting on a surface,
sufficient clearance is provided between the bottom of conduit
26 and the surface to permit positioning of bottles, mugs etc.
to receive contents of container 10 from conduit 26.
In use, the container 10 is first thoroughly cleaned,
and then mounted on stand 32, 34 as shown, with the outlet
means securely fitted to the bottom of the container 10, and
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the valve 28 closed. The liquid fermentable liquid is
introduced into the container 10 through aperture 14, to reach
a preset marked level in the container. Sufficient space is
left above the liquid mixture so that there is enough oxygen
therein to promote the initial aerobic fermentation. In the
case of beer, the mixture will normally consist of water, malt,
sugar, yeast, hop extract and various yeast nutrients and
chemical additives to promote the desired fermentàtion. In the
case of sparkling wine, the mixture (a "must") will normally
consist of fruit juice, sugar, water, yeast and the various
additives. Then closure 18 is applied and valve 20 is set to
the desired safety pressure. The container is now left
undisturbed under suitable temperature conditions, whilst the
`fermentation proceeds. The progress of the fermentation can
be observed and followed visually. As gasses are evolved during
the reaction, the contents come under pressure since the gas
cannot escape. Safety valve 20 ensures that the pressure
within container 10 remains within safe levels. Much of the
evolved gas (carbon dioxide) dissolves in the liquid contents
2~ eventually to produce a carbonated fermented beverage. The
extent of carbonation of the final beverage can be regulated
to some extent by the set pressure of the safety valve 20.
At the termination of the fermentation process, the
container 10 can be seen to contain a generally clear superna-
tant liquid 36, with substantially no effervescence apparent,
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and a lower, small layer of semi-solid residues (lees) 38. At
this stage, as generally illustrated in Fig. 2, the lees 38 are
removed by briefly opening valve 28. Since the contents of the
container 10 are under pressure, the lees 38 shoot out at some
force, and are received in a bottom residue receiving receptacle
in the form of a plastic bag 40 held tightly around the bottom
opening of the container. This occurs on a brief opening of
valve 28, leaving behind in the container 10 the clear beverage
36, still under pressure. With the re-closing of valve 28, the
container 10 resumes its sealed condition. No air is admitted
during the opening of valve 28 to expel the lees 38, because of
the excess pressure in container 10. The beverage 36 can
therefore be stored for substantial periods of time in container
10, after removal of lees 38, without serious risk of spoilage.
The beverage 36 can either be drawn off for bottling, as shown
in Fig. 3, by re-opening of valve 28 and draining of the
contents, or drawn off for immediate consumption, e.g. as draft
beer. In either event, the beverage is carbonated by dissolving
therein under pressure some of the carbon dioxide evolved during
its fermentation. The excess pressure in container 10 aids in
draining of the contents therefrom, without creating air locks,
and without requiring infeed of air to risk spoilage of the
contents if subsequently held in the container for several
days. If necessary, closure 18 can be loosened or removed
during the later stages of draining.
The apparatus of the present invention is
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particularly suitable for making draft beer. All of the
fermentation operations are conducted in a single, simple
apparatus, with a minimum requirement for manipulation of the
contents. The same apparatus can then be used as a storage
container or barrel, from which draft beer can be drawn off as
required, even over periods of several days. The apparatus
can of course be provided in a wide variety of different sizes.
Once it has been fully drained, it is a simple matter to remove
the outlet means and upper closure for cleaning and sterilizing,
ready for subsequent fermentation use.
It will be appreciated that the specific embodiment
of the invention illustrated and described in detail herein is
for illustrative purposes only, and is not to be construed as
limiting. The scope of the invention is defined only by the
ssope of the appended claims.
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SUPPLEMENTARY DI SCLOSURE
According to another preferred embodiment of the
present invention, there is provided a fermentation apparatus
for production of carbonated alcoholic beverages, and
comprising:
a container having a downwardly tapering internal
cross-section;
inlet means having a sealable closure therefor;
valved outlet means at the bottom of said container,
movable between an open position and a closed position;
a safety pressure release valve at the upper part
of said container, set to remain closed until a predetermined
pressure within the container is exceeded;
said container being substantially hermetically
sealed when the inlet means is closed by its closure and the
outlet means is in its closed position and the pressure
release valve is closed;
and a relatively small volume lower container
adapted to be releasably secured to said outlet means down-
stream of the valve therein, said lower containex communicating
with the downwardly tapering container when the outlet means
is in its open position via said outlet mQanS~ and forming
with said downwardly tapering container a substantially
hermetically sealed combined container.
In this embodiment, it is preferr~d that the lower
container have a volume of about 1/10-1/5 of the volume of
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the downwardly tapering container. It provides a receptacle
for receipt therein of sediment, lees, etc., settling out of
the beverage as fermentation proceeds and the beverage is
allowed to stand, e.~. for aging purposes.
Thus, in the process of fermentation using this
embodiment of apparatus, the outlet means may be left in its
open position during fermentation, with the lower, smaller
container in position, so that fermentation is conducted under
sealed conditions as before. The valved outlet means can be
closed to permit removable of the lower container when
desired, whilst maintaining the seal and the pressure on the
beverage contained in the downwardly tapering container. Thus,
lees and selected sediment can be collected in the lower,
smaller container, and removed therefrom and discarded, whilst
pressure is maintained on th~ beverage and ingress of air
thereto is prevented. In the event that it is desired to add
a clarifying aid (isinglass, oxblood, etc., in the case of
beer, as is well known), or other additives, the clarifying
aid or the like can be put in the cleaned,lower container,
which is then replaced on the ~ottom outlet of the container
in sealing engagement therewith. Then the valved outlet is
opened and the combined container inverted and replaced, so
as to mix the clarifying aid with the beverage, again without
spoiling the seal. Then the combined container is stored
in its upright condition, to allow clarifying, with more
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sediment being collected in the lower container as before, for
discarding if necessary without destroying the sealed nature
of the container. To remove the beverage from the container,
it is merely necessary to remove the lower container and then
use the valve of the outlet means as a tap or faucet, for
filling bottles, containers, etc. with fermented beverage.
A specific embodiment of this form of the invention
is shown in the accompanying drawings, in which:
FIGURE 4 is a perspective view of such an apparatus;
FIGURE 5 is a detail view, partly in section, of
the lower portion of the apparatus of FIG. 4.
As shown in FIG. 4, the apparatus has the same
inverted, conical container 10, the upper wall of which 42,
however, is hemispherical in shape, with the outlet collar
16, closure 18 and adjustable valve 20 at the top centre
thereof. A pressure gauge 44 is connected to the outlet, so
that the user can follow pressure changes as fermentation
proceeds, to help control the process.
The container 10 terminates at its bottom end in an
integral, externally screw-threaded outlet pipe 46, to which
is threadably fitted in sealing engagement a valved conduit
48, containing a ball valve and operating lever 50 therefor.
The conduit 48 is of food grade plastic, the valve therein
having an aperture substantially corresponding to the internal
diameter of the pipe 46 to allow substantia]ly unobstructed
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flow therethrough when open. The bottom part 52 of pipe 46
is internally screw-threaded, to receive thereon the outwardly
threaded neck 54 of a bulb-like lower container 56 in
releasable sealing engagement.
In operation, the bulb 56 is screwed into sealing
position as shown and the valve 50 is opened, when fermentation
ingredients are added through the top outlet. Then the top
closure 18 and associated parts are put into place, to seal
the container against predetermined pressure build-up.
Fermentation then proceeds, with the bulb 56 in position and
valve 50 open, to collect residue 58 in the bulb. When
fermentation is complete, valve 50 is closed, and bulb 56 is
removed, emptied and cleaned. If the beverage 36 is clear, it
can then be drawn off as required by opening valve 50, at the
same time thus maintaining the pressure on the liquid in the
container. If the beverage is not sufficiently clear, or
requires the addition of other ingredients, these can be added
to the cleaned bulb 56, the bulb replaced in sealing
engagement in lower part 52 of pipe 46, the valve 50 opened
and the whole apparatus inverted to mix in the additive. Then
it can be restored to its upright position as shown in Fig. 4,
with valve 50 open, to allow further settling out if necessary.
As with previously described embodiments, the
container can be made and used in a variety of different sizes,
e.g. 1-20 gallons, and is suitably made of clear, food grade
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plastic material. It is useful not only as a fermentation
apparatus, but also as a storage apparatus for the
fermented beverage so produced, simplifying and reducing the
number of steps required in the fermentation to produce
carbonated fermented beverage.
