Abstract:
Smart brewery equipment mainly comprises a frame, at least a storing barrel, a ferment tun and a distilling barrel, where the ferment tun has a ferment cask with a filter and a compression apparatus. The compression apparatus is employed to secure air seal between the top lid and the ferment cask to ensure the successful process of fermentation. The distilling barrel constitutes a distilling cask, a compression apparatus and a cooling piping. The compression apparatus is designed to ensure the air seal between the top lid and the distilling cask. The top lid has a space inside to receive the cooling piping which cools down the steam wine into the finished wine, which flows out, to the storing barrel ready for drinking.

Description:
BACKGROUND OF THE INVENTION 
     1. Field of the Invention 
     The invention relates to a complete set of smart wine brewery equipment, in particular for making wine and pure water by DIY process. 
     2. Description of the Prior Art 
     In most cases, the wine brewery requires large-scaled equipment and a great stock of raw materials, such as rice and fruit, and the selling price is monopolized. The drinkers have no way to pick the taste and the alcohol grade they prefer. The consumers are not permitted to bargain the selling price the seller sets for. Moreover, there are illegal vendors who are selling moonshined wines or methyl alcohol extremely hazardous to the health of drinkers. The drinkers have to give a second thought before drinking the wine. 
     Furthermore, it happens more than often in the house that the fruit bought for festivals or in a certain season cannot be consumed, so there are many leftovers, which become spoilt after a few days. These fruit leftovers are good raw materials for brewing wine if there is smart brewery equipment available in the home. 
     How to design small-scaled smart brewery equipment, simply operated in the house to convert the excessive fruit into a homemade wine is a major concern of the industry. 
     The inventor has been working hard for years on the study of simplified brewery equipment and finally come up with the brewery equipment provided in the invention. 
     SUMMARY OF THE INVENTION 
     The main object of the invention is to provide smart brewery equipment portable for use indoors and outdoors. 
     Another object of the invention is to provide smart brewery equipment for brewing the homemade wine with the taste and the alcohol grade the drinker likes best. 
     Another object of the invention is to provide smart brewery equipment with a distiller for indoor and outdoor operation. 
     To achieve the above-mentioned objects, the smart brewery equipment mainly comprises a frame, and at least a storage barrel, a ferment tun and a distilling barrel, where the ferment tun contains a filter and a press apparatus with a top lid to cover the ferment tun. The distilling barrel contains hollow space within the center and a press apparatus linked with a top lid to cover the distilling barrel. The top lid provides space for installing cooling piping, which is employed to drain off the wine for immediate drinking. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     The drawings disclose an illustrative embodiment of the present invention which serve to exemplify the various advantages and objects hereof, and are as follows: 
     FIG. 1 shows a disassembly of the smart brewery equipment of the invention. 
     FIG. 2 shows an assembly of the smart brewery equipment of the invention. 
     FIG. 3 shows a cross-section of the smart brewery equipment of the invention. 
     FIGS.  4 (A) and (B) show the application of the press apparatus of the smart brewery equipment of the invention. 
     FIG. 5 shows a cross-section of the distilling barrel of the smart brewery equipment of the invention. 
     FIG. 6 shows a partial cross-section of the distilling barrel of the smart brewery equipment of the invention. 
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT 
     As shown in FIGS. 1 and 2, the smart brewery equipment of the invention mainly comprises a frame  10 , at least a storage barrel  20 , a ferment tun  30  and a distilling barrel  40 . The frame  10  has a rear platform  11 , the first front platform  12  and the second front platform  13 . Both the first front platform  12  and the rear platform  11  provide at least a heater  14  on the bottom plate. The storage barrel  20  is received in the second front platform  13 . The storage barrel  20  has an intake  21  and storing space  22 . The ferment tun  30  is received on the rear platform  11  of the frame  10  (see FIG.  3 ), including the ferment cask  301  which is constructed of two layers of cask walls and the room between two walls is stuffed with insulation material or left in a form of vacuum, and a handle  300  is outfitted on the border of the ferment cask  301 . Inside of the ferment cask  301 , there is a filter pouch  302  perforated with filtering holes  303  to receive the raw material  50  and permit the fermented fluid  51  to flow into the ferment cask  301 . The draff is drained out of the filter poach  302  and the filter poach  302  is cleaned for reuse. The top of the ferment cask  301  links with an airtight lid  304 , which has an air vent  305  inside the lid. The distilling barrel  40  is installed on the first front platform  12  of the frame  10 , which comprises a distilling cask  401  having two walls and in-between room filled with insulation material or left in vacuum, a handle  400  on the edge of the distilling cask  401  (the size of the ferment cask  301  is identical with that of the distilling cask  401 ), a top lid  402  mounted on the top of the distilling cask  401 , a handle  403  fixed on the top of the top lid  402  for the user to cover/open the top lid  402 , a compression apparatus  404  linked to one side of the top lid  402 , and the cooling piping  405  linked to the distilling cask  401 . A hollow space  406  is formed inside the distilling cask  401 . A reserved side of the top lid  402  is extended to link with the compression apparatus  404 . With the compression apparatus  404 , the top lid  402  is sealed on the distilling cask  401 . The top lid  402  has sufficient space for installing cooling piping  405 , which transfers the finished wine  52  to the storing barrel  22  via the pipe  6  and intake  21  ready for decanting and drinking. 
     The frame  10  is in a cabinet shape with a control panel  101 , on which the power switch  102 , the timer  103 , the temperature control  104  and indication lights  105  are displayed. The indication lights  105  show working conditions of the power switch  102 , the timer  103  and the temperature control  104 . 
     As shown in FIG. 3, the air vent  305  is mounted on one side of the top lid  304 . The air vent  305  is a U tube trap with one air channel  306  linked to the ferment cask  301  and the U trap is filled with a fixed amount of fluid  307  (it may be a bactericide). The air vent  306  works to release the gas produced in the process of fermentation in the ferment cask  301 . The gas released from the ferment cask  301  and the air entering the ferment cask  301  through the air vent  305  will be filtered by the fluid  307 , which acts as reverse osmosis to prevent the fermented material in the ferment cask  301  from acidification, so the gas is always kept environmentally friendly. 
     As shown in FIGS. 3 and 5, the heaters  14  on the first front platform  12  and the rear platform  11  are connected to the power switch  102 , the timer  103 , the temperature control  104  and the indication lights  105 . When the power switch  102  is turned on, the heater  14  begins to distill the fermented fluid  51 . The timer  103  will be set to cut off the power at the moment when the fermented fluid  51  loses a quarter of volume. The distilling operation ensures the best quality of wine the brewer expects to have. 
     On the bottom of the first front platform  12  and the rear platform  11 , there outfits at least one thermal reset sensor  106  linked with the temperature control  104 . The thermal reset sensor  106  tries to maintain the heating temperature between 90° C.-110° C. Whenever the heating temperature in the distilling cask  401  comes down less than 90° C., the thermal reset sensor  106  starts the temperature control  104  and the heater  14 , or whenever the temperature rises more than 110° C., the thermal reset sensor  106  cuts off the power switch  102  and the heater  14 . There is another safety sensor  107  mounted on the first front platform  12  and the rear platform  11  and linked to the heater  14  to prevent the empty heating or over heating in the distilling cask  401 . These two sensors are a double protection. In addition, there is a weight sensor  451  mounted on the bottom plate of the first front platform  12  and the rear platform  11  for receiving the ferment cask  301  and the distilling cask  401  respectively. The weight sensor  451  is supported by a buffer  452  and actuated by weight plate  453 . As shown in FIGS. 3,  5  and  6 , when a certain weight is placed on the weight plate  453 , the buffer  452  is therefore compressed, then the weight plate  453  actuates the weight sensor  451 , which in turn activates the thermal reset sensor  106  and the safety sensor  107 . That is to say, the heater  14  begins to work only if the ferment cask  301  and the distilling cask  401  are placed on the top of the buffer  452 . It is another safety protection of the invention. 
     Please refer to FIGS.  4 (A) and (B), the compression apparatus  404  is composed of a hollow casing  441 , a mobile element  442 , and a compression element  443 . One end of the mobile element  442  extends into the top lid  402  of the distilling cask  401 , and the other end is a free end  444 . The lower part of the hollow casing  441  is drilled with a male thread  445  to be screwed and locked firmly in the frame  10 . The mobile element  442  is fixed in the top lid  402  with a catch block  447 , which is received in the groove  446 . The free end  444  of the mobile element  442  will pierce through the hollow casing  441  and the compression element  443 . In this embodiment, the compression element  443  is a spring coil held by the free end  444  of the mobile element  442  within the hollow casing  441 . There outfits a stop plate  449  at the lower free end  444  of the hollowing casing  441 . When the mobile element  442  brings upward the top lid  402  and the distilling cask  401  together, the stop plate  449  will compress the spring with the hollow casing  441  to reserve a coil force. This coil force keeps the top lid  402  closely sealed with the distilling cask  401 . The stop plate  449  will fix in the groove  446 . The catch block  447  holds the hollow casing  441  on the top of the groove  446 ; in this moment; the compression element  443  still preserves a great coil force. 
     When it is intended to close the top lid  402 , just slightly turn the top lid  402  transversely to the groove  446 , and the coil force of the compression element  443  will return the top lid  402  to the airtight position. 
     As shown in FIG. 5 the cooling piping  405  consists of a collection cap  407  linked with the distilling cask  401 , a transfer pipe  408  with one end internally linked with the collection cap  407  and other end with a water valve  409  outside the top lid  402 . The collection cap  407  is in the form of a funnel to collect the steam  53  evaporated from the heated fermented fluid  51  and transfer the stream  53  to the transfer pipe  408  . The transfer pipe  408  is a bending design. When the steam  53  enters the transfer pipe  408 , it gradually cools to become finished wine  52  and goes to the storing barrel  22  via the water valve  409  and the pipe  6 . 
     The top lid  402  on the distilling cask  401  of the distilling barrel  40  is composed of a plurality of sink fins  410 . With the design of the cooling element  411  which is an electronic fan, the condensing effect of the finished wine  52  in the transfer pipe  408  can be speeded up. There is an air vent  412  on the top lid  402  of the cooling element  411  so as to keep the free air circulation within the top lid  402 . 
     As shown in FIG. 6, a design change is made in such a manner that on the cooling element  411 , the top lid  402  is filled and flowed with a cooling agent  415  with an inlet  413  and outlet  414  to achieve a fast cooling and condensing effect for the finished wine  52 . It is also preferable to install a cooler  448  on the bottom plate of the second front platform  13  to differ the temperature between the storing barrel  22  and the distilling cask  401 . This way will enhance the evaporation effect and gain more wine in production. 
     It is preferable to install another touch switches  320  and  420  on the airtight lid  304  and the top lid  402  respectively for the ferment tun  30  and the distilling barrel  40  as shown in FIGS. 1,  5  and  6 . This is another safety protection of the invention. Even though the ferment cask  301  and the distilling cask  401  are placed on the frame  10 , the heater  14 , the thermal reset sensor  106 , the safety sensor  107  and weight sensor  109  are all on, the equipment would not work as long as the airtight lid  304  and  402  are not closed securely and the touch switches  320  and  420  are not activated. 
     The invention is versatile both for AC or DC power, operated with wall socket in home or the battery power on vehicle with high mobility. 
     ADVANTAGES AND BENEFITS 
     Comparing with the prior art, the invention dominates the following advantages: 
     1. The brewery equipment of the prior art is bulky, suitable only for the large-scale brewery plant, not for DC power. The brewery equipment of the invention is compact, suitable for use in home as well as the DC power in a car for outdoor activity, there is no comparison. 
     2. The brewery equipment is easy to clean, good for outdoor operation. It is also operated to produce the pure steamed water as the drinking water. 
     3. The taste and alcohol grade of the finished wine can be changeable entirely coping with the drinker preference. It is a DIY product, and drinker, not the brewer, controls its price. The size of the ferment tun and the distilling barrel is changeable with no limit. 
     4. The ferment tun or the distilling barrel can be used independently, or in combination, and the taste and the alcohol grade is adjustable. This invention is three in one, no comparison available at all. 
     Many changes and modifications in the above-described embodiment of the invention can, of course, be carried out without departing from the scope thereof. Accordingly, to promote the progress in science and the useful art, the invention is disclosed and is intended to be limited only by the scope of the appended claims.