The Finishing of Wine with Crystal Technology
We are working with Sycamore Creek Winery in Morgan Hill, California with the wines that are currently being produced there (1986). In our laboratory, we first determined the quality potential of the Gamay Blanc that was to be bottled.
At least three pallets of wine were bottled at that time, and when we spot checked the bottles, they all had the same heightened bouquet and flavor that we set up as a standard. We have subsequently tested the structured wine over two weeks after initial bottling and the treated sample have retained the distinctive flavor and bouquet of the original pallet.
We found that we can transfer a program from a laboratory unit in a larger industrial unit and then treat the wine in-line with no loss of speed for the bottling operation. The structuring that we achieved in the winery was not dissipated by the filtering of the wine or the bottling apparatus. We have found that the structured wine is more resistant to rapid breakdown when exposed to the atmosphere and will hold its flavor for extended periods of time.
This work represents four years of research to develop a technology and art that will upgrade wine without any addition of chemicals, light, or radiation of any obvious sort.
At the Sycamore Creek Vineyards in California, a treatment unit with crystal was put in place between the wine holding tanks and the filtering unit. The crystal was charged with a program pertaining to the specific type of grape that was being used for the wine production. The overall intent was to bring the wine to its greatest potential in regard to taste, body, bouquet, and so on. The wine could be altered to whatever parameters were set by the programmer within the possibilities of the grapes being used. During the years of experimentation, the “crystal treated” wine won several prizes and was lauded by both wine producers and critics alike.
In 1988, I conducted an experiment at the Psychic Research Lab in San Jose, CA in which I was able to successfully transform a new 1988 Sauvignon Blanc to be the same as an award winning 1986 Sauvignon Blanc.
2) The wine is then spun around the crystal 1 - 5 times (1x - 5x.) 3) The wine is the measured with the Omega 5 after each spin. 4) A decision is made as to which wine is best. 5) Information is transferred to a master crystal and the wine is run in production. When the information becomes critical (at 4x), an abrupt change in the state of the wine takes place in much the manner as we have seen with the liquid crystals.
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