Improvements in the Method of Producing Ferments.
Year: 1889

page_text: Date of Application, 19th Aug. 1889
..Complete Specification Left. 29th Apr.. 1890-Accepted, 31st May, 1890
PROVISIONAL SPECIFICATION.
Improvements in the Method of Producing Ferments.
I LUDWIG MEYER of 51 Büchsenstrasse Stuttgart in the Einpire of Germany,
Doctor, do hereby declare the nature of this invention to be as follows :-
.
The object of this invention is to make a new material to take the place of yeast for
causing fermentation in wort or other fermentable liquid. If a finely divided
fermenting liquid is exposed to the atmosphere an increase of the fermenting
principle takes place. In order to obtain as many generating germs as possible a
liquid is taken which is completely fermented by any known process preferably a liquid
in which at least of the saccharing properties has fermented. The more free the
fermentation liquid of bad matter and foreign germs that is the purer the fermentation
the purer is the fermenting material ultimately obtained. However poluted fermenting
liquids can be used according to this method to produce satisfactory fermenting
material, because by the cultivation of ferment germs described hereinafter foreign
and useless germs are passed over and repelled. It is however best to draw the
nourishing liquid from a fermented liquior which has been fermented by one good
germ.
In order to avoid obtaining generating germs which are dead, inclined to degenerate
or too advanced in development, and to obtain instead as large
a number as possible
of the completely active germs the nourishing liquid is drawn from the upper or
lower two thirds of the bulk according to the method of fermenting by precipitating
or by raising the yeast therefore from that part of the liquid which does not contain
yeast.
The most suitable temperature for the development of germs is 25° to 30°. To
exceed 30° or even 35° is not advisable; because in this case degenerations are to be
feared. If below 25° the development is prolonged, if below 15° it is almost entirely
prevented.
With a temperature of less than 9° one can keep the ferment material a long time
without fear of deterioration.
The ferment material, will however keep for some time even with more than 9
especially-in closed up vessels, in any case it remains unaltered longer than dry yeast.
In order to secure the ferment germs the body intended for the ferment material
is moistened, and in order to save time to strengthen the germs it may be soaked in
a liquid containing sugar. The germs deposited upon the body moistened with liquid
containing sugar develop at once into new germs which latter in their turn form
further germs and so forth.
One produces thus a second, third etc. generation until the desired activity that is
the maximum of activity is developed. With a favourable fermentation temperature
the maximum is reached within three days, theoretically by the third generation a
64 fold increase within 60 hours.
It is clear that this process makes it possible to generate out of one good germ a
number of faultless ferments. It is of course necessary to previously cleanse the
bodies; the vessels etc. or better to sterilize them and also to take as an alimentary
liquid such a one which if possible is only just commenced to be sterilized.
•
In order to prevent an escape of ferment germs and at the same time an entrance
of other germs or other polution in the atmosphere tightly closed vessels are
recommended.
As the ferment germs of beer and wine are of a different nature, one has to choose
in view of the ultimate use, a corresponding alimentary fluid whether more or
less concentrated is of no consequence although too great dilution is of course not
advisable.
b
As a carrier of the ferment any material can be used but in order to be able w

page_text: control the fermentation carrier to be able to remove it at any time and to deposit it at
any desired place, that is in short to render it practically available, firm and insoluble
material is used. The finer the same can be divided the better.
Soluble matters should not compose or be comprised in the fermentation carrier,
certainly none which may give an aftertaste to the fermented liquor. Fine porous
bodies are less to be recommended because they can only be cleansed or sterilized with
difficulty. The most suitable material is wool from sheep and other animals in any
shape, spun, woven, in knitted rags, in cloth, quite raw and only cleaned and the fatty
matter previously removed, silk, asbestos, pumice stone, sponge in a smaller degree,
glass thread, and lastly even small broken stones and fire brick may be used, but raw
sheeps wool with all fatty matter removed makes a fermentation carrier, which, weight
for weight is equal to the best dry yeast.
Leaving aside the modifications which result from the above description but which
do not alter the process in the main the latter is as follows.
The necessary quantity of sheeps wool which has been cleaned previously and the
fatty matter of which has been removed is soaked in a well fermenting liquid con-
taining still at least of the original sugar contents, with fermenting wort, if the
fermenting carrier is intended for beer; with fermenting grape juice if the fermenting
carrier is intended for wine by dipping the wool for a short period into the upper two
thirds of the liquid and withdrawing the same when properly soaked through. The
damp wool is removed into an empty vessel (empty except of air) which can be shut
tightly and is kept within the same at 25 to 30 degrees. After 3 days the
fermenting material is finished. The more careful the manipulations and the better
the previous sterilizing the more reliable is the ferment material produced.
The process may be slightly varied by coating the walls of the generating vessel
with a well fermenting liquid and inserting, the wool, flannel strips or the like soaked
with wort or must, closing the vessel tightly and leaving it undisturbed for 3 days in
a temperature of 25 degrees, Centigrade.
The use of this new fermenting material for the fermentation of a fermenting
fluid is done by a simple insertion of the said material into the fermenting liquid or
by pouring over it some of the latter that is to say by a free contact of both parts;
of the fermentation carrier and of the liquid to be fermented during a sufficient space
of time. In order to handle easily the improved fermenting material one may attach
the same to a tape or string. As the use of the material does not diminish its power
of action it can be employed repeatedly for a number of fermentations even with very
dilute solutions as even scouring in warm water does not appreciably effect its power
of action. The process may be employed for all kinds of alcoholic as well as for
Kefer and Kumy fermentation also for the further fermentation of liquors which have
commenced to ferment and lastly also for the improvement of wrong fermentations
even without further addition of sugar.
It may also be used for the manufacture of yeast.
Amongst the advantages of the improved fermenting material are its absolute
cleanliness or freedom from other germs than those adapted to produce the fermenta-
tion desired, its durability and keeping qualities, the fact that it is removable and
therefore does not add to the bulk of the yeast or matter precipitated or rising to the
surface (according to the method of fermenting) that higher temperature and con-
sequently a shorter duration of time may therefore be had in the fermenting and that
also it may be employed for continuous working, the liquor being run off to other
vats for completing the fermentation commenced by its passage through the vat in
which the fermenting material aforesaid is suspended and that it may be used for
correcting fermentation without addition of more sugar.
It is also suitable for fermenting champagne when made in the French method
since a piece may be attached to the cork and afterwards drawn out with the precipi-
tated yeast.
Dated this 19th day of August 1889.

page_text: COMPLETE SPECIFICATION.
Improvements in the Method of Producing Ferments.
I LUDWIG MEYER of Stuttgart in the Empire of Germany Doctor do hereby
declare the nature of this invention and in what manner the same is to be
performed to be particularly described and ascertained in and by the following
statement:-
―
.
The object of this invention is to make a new material to take the place of yeast
for causing fermentation in wort or other fermentable liquid.
If a finely divided fermenting liquid is exposed to the atmosphere an increase of
the fermenting principle takes place. In order to obtain as many generating germs
as possible, a liquid is taken which is completely fermented by any known process
preferably a liquid in which at least of the saccharing properties has fermented. The
more free the fermentation liquid of bad matter and foreign germs, that is the purer
the fermentation the purer is the fermenting material ultimately obtained.
However, poluted fermenting liquids can be used according to this method to obtain
satisfactory fermenting material, because by the cultivation of ferment germs described
hereinafter foreign and useless germs are passed over and repelled.
It is however best to draw the nourishing liquid from a fermented liquor which
has been fermented by one good germ.
In order to avoid obtaining generating germs which are dead inclined to degenerate
or too advanced in development and to obtain instead as large a number as possible
of the completely active germs the nourishing liquid is drawn from the upper or lower
two thirds of the bulk according to the method of fermenting by precipitating or
by raising the yeast therefore from that part of the liquid which does not contain yeast.,
The most suitable temperature for the development of germs is 25 to 30 degrees.
To exceed 30 degrees or even 35 is not advisable, because in this case degenerations
are to be feared. If below 25 degrees the development is prolonged, if below 15°
it is almost entirely prevented. With a temperature of less than 9° one can keep the
ferment material a long time without fear of deterioration. The ferment material
will however keep for some time even with more than 9° especially in closed up
vessels, in any case it remains unaltered longer than dry yeast.
In order to secure the ferment germs the body intended for the ferment material.
is moistened, and in order to save time to strengthen the germs it may be soaked in
a liquid containing sugar. The germs deposited upon the body moistened with liquid
containing sugar develope at once into new germs which latter in their turn form.
further germs and so forth.
One produces thus a second, third &c. generation until the desired activity, that
is, the maximum of activity is developed. With a favourable fermentation temperature
the maximum is reached within three days, theoretically by the third generation a
64 fold increase within 60 hours.
It is clear that this process makes it possible to generate out of one good germ a
number of faultless germs.
It is of course necessary to previously cleanse the bodies or vessels etc., or better to.
sterilize them and also to take as an alimentary liquid such a one which if possible is
only just commenced to be sterilized.
.
In order to prevent an escape of ferment germs and at the same time an
entrance of other germs or other polution in the atmosphere tightly closed vessels
are recommended.
As the ferment germs of beer and wine are of a different nature one has to
choose in view of the ultimate use a corresponding alimentary fluid whether more
or less concentrated is of no consequence although too great dilution is of course
not advisable.
:
"
1
As a carrier of the ferment any material can be used but in order to be able..to
control the fermentation carrier to be able to remove it at any time and to deposit it
at any desired place that is in short to render it practically available, firin and
"

page_text: insoluble material is used. The finer the same can be divided the better. Soluble
natters should not compose or be comprised in the fermentation carrier certainly none
which may give an aftertaste to the fermented liquor. Fine: porous bodies.are less to
be recommended because they can only be cleansed or sterilized with.difficulty.. The
most suitable material is wool from sheep and other animals in any shape, spun, woven,
in.knittedi rags, in cloth, quite raw and only, cleaned and the fatty matter previously,
removed, silk asbestos, pumice stone, sponge in a smaller degree glass thread and
lastly even small broken stones and fire brick may be used, but raw sheeps' wool with
all fatty matter removed' makes a fermentation carrier which, weight for weight is
equal to the best dry yeast.
Leaving aside the modifications which result from the above description.
but which do not alter the process in the main, the latter is as follows.
The necessary quantity of sheeps wool: which has been cleaned previously and the
fatty matter of which has been removed is soaked'in a well fermenting liquid containing*.
still at least of the original sugar contents with fermenting wort if the fermenting:
carrier is intended for beer; with fermenting grape juice when the fermenting carrier
is intended for wine by dipping the wool for a short period'into the upper two thirds
of the liquid and withdrawing the same. When properly soaked through the damp
wool is removed into an empty vessel (empty except of air) which can be shut tightly-
and is kept within the same at 25 to 30 degrees: After three days the ferment.
material is finished. The more careful the manipulations and the better the previous
sterilizing the more reliable is the terment material produced.
The process may be slightly varied by coating the walls of the generating vessel
with a well fermenting liquid and inserting the wool, flannelistrips or the like soaked¹
with wort' or must, closing the vessel tightly and leaving it undisturbed for 3 days in a s
temperature of 25° Centigrade:
The use of this new fermenting material for the fermentation of a ferimenting fluid,
is done by a simple insertion of the said material into the fermenting liquid or by-
pouring over it'some of the latter that is to say by a free contact of both parts of the-
fermentation carrier and of the liquid to be fermented during a sufficient space of time:
In order to handle easily the improved fermenting material one may attach the-
same to a tape or string.
As the use of the material does not diminish its power of action it can be employed'
repeatedly for a number of fermentations even with very dilute solutions'as even.
scouring in warm water does not' appreciably affect its power of action:
The process may be employed' for all kinds of alcoholic as well as for Kefer & Kumy
fermentation also for the further fermentation of liquors which have commenced to:
ferment and lastly also for the improvement of wrong fermentations even without'
further addition of sugar. It may also be used for the manufacture of yeast!
Amongst the advantages of the improved fermenting material are its- absolute
cleanliness or freedom from other germs than those adapted to produce the fermenta
tion required its durability and keeping qualities. The fact that it is removable and'
therefore does not add to the bulk of the yeast or matter precipitated or rising to the
surface (according to the method of fermenting), that higher temperatures and con--
sequently a shorter duration of time may therefore be had in the fermenting and that
also it may be employed for continuous working the liquor being run off to the otlier
vats for, completing the fermentation commenced by its passage through thie vatřin
which the ferimenting material-aforesaid is suspended and that it may be used for cor-
resting fermentation without addition of more sugar.
It is also suitable for fermenting champagne when made in the French method'
since a piece may be attached to the cork and afterwards drawn out with: the
precipitated yeast.
Having now particularly described and ascertained the nature of this: inven-
tion and in what manner. the same is to be. performed: I declare that what I
claim.is.
-
11

page_text: large surface a fermenting liquid in atmospheric air at a suitable temperature and
causing the ferment germs so formed to be held by a suitable retaining material
substantially as set forth.
2. The method of producing a fermenting material consisting in immersing
an absorbent and insoluble material of large surface in a fermenting liquid
placing the said material in the atmosphere at a temperature between 25 and
35 degrees. for the propogation of ferment germs therein substantially as set
forth.
3. The method of producing a fermenting material consisting in immersing an
absorbent and insoluble material of large surface in a fermenting liquid, placing the
said material in a closed chamber and exposing same to a temperature of between
25° to 35° for a space of 3 days substantially as set forth.
4. A fermenting material being a piece of scoured but otherwise untreated wool
containing ferment germs produced by propogation therein after dipping same in
a fermenting liquid and exposing it to the atmospheric air substantially as set
forth.
5. The method of fermenting by placing a ferment carrier made as above set forth
in contact with the liquid to be fermented.
Dated this 29th day of April 1890.
HERBERT & Co.,
18, Buckingham Street, Strand, London, W.C., Agents to Applicant.