| 摘要 |
The system for the home brewing of beer or wine consists of preparing a yeast fermentable substrate syrup such as a high maltose syrup with a specified sugar spectrum. To this may be added protein, amino acids, and yeast nutrients. The ingredient-balanced syrup is sterilized and aseptically packaged. The user empties the sugar solution into a container and adds potable water at fermentation temperature to dilute the substrate. Yeast is added and the container is sealed and placed under a water seal. The container is preferably collapsable. After fermentation, the water seal is removed and the container is closed or sealed and can be used to dispense the beverage once settling has taken place, the collapsability of the container preventing or eliminating the necessity of air entry to replace the liquid withdrawn. This process eliminates the usual boiling of the wort and subsequent cooling period to reach fermentation temperature. |
