6 ms·
New machine turns water into wine in three days
- graycat 13y agoHeck, I have a machine, quite inexpensive that will turn nothing into some of the world's best wine instantly! Don't have to add water, grape concentrate, etc. Instead, starting with a clean machine, just add some really good wine!!!!!
- Jugurtha 13y agoWhere's the rest ? I mean the part containing the technical stuff, not the one saying "Miracle Machine".
- apple314159 13y agoA link to the actual site is more useful: http://themiraclemachine.net/ http://themiraclemachine.net/
- Jugurtha 13y agoI'm wondering how hard it would be to reverse engineer this, reading the "we're keeping the exact science under wraps". It's an "Arduino microcontroller" -I wonder who came up with this expression, since the Arduino is the board-. How can someone customize it to make a different kind of liquor.. Or connect two of which functions are inverse: Water into wine, and then into water again..
- mistercow 13y agoLiquor is distilled, so the only way you could customize it to produce liquor would be to add a considerable amount of hardware to it. In the US, doing so would be illegal without a license.
- Jugurtha 13y agoAnd there goes my dream evaporated ... To be condensed, if you know what I mean :)
- judk 13y ago"Keeping the exact science under wraps" means "there is no science of note, we are charging a lot for household products".
- saalweachter 13y ago"The fermentation chamber in the machine turns water, grape concentrate, yeast and a finishing powder into wine."
- deutronium 13y ago$500 seems rather excessive to me for something that is mainly presumably a peltier, H-Bridge and MCU along with a bluetooth chip. I currently make beer, but if I was going to make wine, I'd instead look at sourcing good quality grapes, and just fermenting reasonably cool in a fridge rigged up to a PID. On the topic of artificially aging wine this article is rather fascinating http://people.math.aau.dk/~cornean/index.html/ACwine.pdf http://people.math.aau.dk/~cornean/index.html/ACwine.pdf where they use HV AC to apparently decrease the harshness of un-aged wine. Additionally if you did want to age wine you can get small oak barrels from ebay relatively cheaply.
- savrajsingh 13y agoIt's priced on value to user, not component cost.
- al2o3cr 13y agoHeh, for funs note how the circa 10 mg/L error bars drop off the free amino acid measurements in Table 3. Would've been embarrassing to have the effect barely bigger than the expected deviation...
- bananas 13y agoI used to use old coke bottles, baby bottle sterilising tablets, cheap apple juice, bread yeast, granulated sugar, an electric blanket and a condom to brew cider when I was a kid. Worked like a dream, until I got caught. Didn't cost $500 either and took only a couple of days more...
- deleted 13y ago[deleted]
- dhruvmittal 13y agoI got excited because the title led me to think the machine somehow went directly from water to wine with no additional ingredients.
- anovikov 13y agoI bet most of wine you can buy in Russia is made with a machine like that :facepalm:
- achudars 13y agoLet's call it Jesus Machine
- krapp 13y agoLet's call the store they sell it in the Christ Complex. ... I'll show my self out..
- nlh 13y agoOn a marketing note: I get why they've chosen this name, but I think it's a bad idea. It raised all of my snake oil red flags initially. I checked out the page and it does seem like a real project, and could be pretty cool. But I think attaching a hyperbolic "miracle" name to an otherwise interesting home winemaking device hurts their credibility.
- malkia 13y agoThere is a 2000+ year old patent on that.
- walshemj 13y agoprior Art I think you mean
- jamesbrownuhh 13y ago"New machine turns ingredients of wine into wine." Film at eleven.
- deleted 13y ago[deleted]
- yawz 13y agoBrilliant! So, you put in ingredients instead of pixie dust.
- neilnoj 13y agoDo you really need a machine to add yeast to grape juice and seal it up to ferment and make wine? I remember a kid doing this in my high school science class.
- stefan_kendall3 13y agoIf you find any cost savings in this, I'm guessing you're an alcoholic and should probably avoid a make-it-at-home device.
- simias 13y ago> The 'Miracle Machine' takes only three days and just a couple of dollars to make wine that would normally cost at least USD 20, its makers claim. That sounds completely preposterous to me, unless wine is much more expensive in the US than it is here in France. Assuming that we are talking about the price of a single bottle of wine (which seems about right judging by the size of the device) 20$ would get you very high end wine. You can get good wine for a quarter of this price easily. Brewing stuff at home is fun but this seems closer to kool aid than oenology. I'm not sure you would learn a great deal about wine making by using it. I'm not sure I see the appeal, unless as they seem to boast the wine ends up very good and much cheaper than simply buying it in a store.
- pedrocr 13y ago>That sounds completely preposterous to me, unless wine is much more expensive in the US than it is here in France. It is. I'm used to similar pricing as you are being in Portugal, but in California 15-20$ is usually entry level pricing for good wine.
- simias 13y agoOh. That makes sense then, I suppose this machine might have a market in the USA if it makes proper wine. How come wine is so expensive over there anyway? They produce some don't they?
- pedrocr 13y agoCalifornia produces some but it's probably way too low of a volume to allow for the cheap prices wine countries are used to. In Portugal and I assume in France as well wine is made in pretty much all of the country. In the US there's a bit of California and not a lot more. Demand and supply does the rest.
- redler 13y agoIn 2012, France produced 41.3 million hectoliters of wine, and the US produced 28.4 million hectoliters. 88 percent of US production was from California. So it's true that US wine is primarily from California, and it's true that France produces significantly more. But it's also true that the US does produce quite a bit. One might speculate that some of the price difference is due to the kind of market that evolves when, culturally, wine is not consumed as frequently as an everyday staple of the dinner table, but rather as something for special occasions. References: https://www.wineinstitute.org/resources/statistics/article83 https://www.wineinstitute.org/resources/statistics/article83 http://www.bloomberg.com/news/2013-12-27/french-bulk-wine-prices-rise-lifting-whites-to-three-year-high.html http://www.bloomberg.com/news/2013-12-27/french-bulk-wine-pr...
- troymc 13y agoHome wine-making kits have been around since forever. Example sites: http://www.homewinemaking.co.uk/wine_kits.html http://www.homewinemaking.co.uk/wine_kits.html http://www.homebrewusa.com/ http://www.homebrewusa.com/ I guess the main innovation is the sensors and the microcontroller? Is that new? It seems unlikely, but I'm not sure.
- bunderbunder 13y agoIt's the convenience factor. Making good wine at home using traditional techniques requires a lot of skill and time. For some people that's fun, for others it isn't. I think it's sort of like bread machines. There's definitely an allure to appliances that let you take most of the labor out of making things at home while still getting to call them homemade.
- da_n 13y agoCool tech if it actually delivers on the promise, but I'm going to need more than just one of the founders word that the wine it produces is indistinguishable from that which costs $20 per bottle. The name they have chosen doesn't help, a miracle machine should do something like cure cancer, not get people drunk. Even something like 'Wine-o-matic 4000' would have gone down better with me.
- NAFV_P 13y agoA friend of mine used to brew beer, a lot of the recipe books were written by this guy: http://en.wikipedia.org/wiki/Dave_Line http://en.wikipedia.org/wiki/Dave_Line I particularly remember a 7.3%ABV stout with strong overtones of "candied orange peel" among other things.
- callesgg 13y agoImpossible, water does not contain the type off chemical elements needed to make wine.
- deleted 13y ago[deleted]
- h4pless 13y agoI feel that using the term "wine" is misleading considering it is not made from fermented grapes. Not to mention that wine is one of those things that has a touchy-feely side and this system has none of the romance that many would argue helps define a good wine. You can also take powders, process them and make yourself some nice cubic zirconia that looks a lot like diamond, but that doesn't change the fact that a diamond is a diamond and that shit you just made is not a diamond.
- GFK_of_xmaspast 13y agoNot sure that's the best analogy. You can also take a bunch of starting material, process it, and make yourself an actual diamond.
- h4pless 13y agoSo swap out synthetic diamond for cubic zirconia for the analogy. Synthetic diamond and geological diamond aren't priced so differently because of their chemical composition. The way they're made is an integral part of what defines them and how they're valued. There is a reason a flawless 1 carat natural diamond might cost you somewhere around $18,000 and a flawless 1 carat synthetic diamond will cost you maybe $100-200. And you can't put either a synthetic diamond or cubic zirconia on a ring and market it as a diamond ring. The point is, that a big part of what defines wine for me is the process of making it. The process is why some wines cost $200 a bottle and some cost $5. And that process which partly defines the wine is completely missing from this system. (Not to mention that the other part: fermented grape juice, is also completely missing from this system) So labeling the resultant wine flavored fermented kool-aid from this machine as "wine", seems wrong to me.
- GFK_of_xmaspast 13y ago" There is a reason a flawless 1 carat natural diamond might cost you somewhere around $18,000 and a flawless 1 carat synthetic diamond will cost you maybe $100-200. " That reason's quite probably "the deBeers marketing machine". The only difference between a synthetic diamond and an actual diamond is one's grown in a cleanroom and the other's dug out of the ground by exploited miners (and sometimes actual slaves).
- bunderbunder 13y agoI can't help but remember the story of the Joseph Schlitz Brewing Company of Milwaukee, Wisconsin. During their heyday, they made one of America's most popular beers. At the time there was a lot of interest in developing a faster fermentation process in an effort to make beer less expensive to produce. Schlitz got caught up in this - competition was fierce at the time - and ended up deciding to switch over to a continuous fermentation process and also started using extracts instead of more expensive traditional ingredients. End result? The company was sunk within a decade. The new beer wasn't the same, and customers didn't like it. The flavor just wasn't there. That's really saying something when you're talking about an American-style adjunct lager, which isn't exactly the world's most full-flavored beer in the first place. Which isn't to say that it's futile to try and come up with new processes for making fermented beverages. Companies like Miller and Anheuser-Busch have managed to figure out how to produce consistent, clean-tasting pale lagers in only a week or two where historically brewers would need to allow months of time for fermentation and cold conditioning. But they developed these processes incrementally. Attempts at radical, all-at-once re-envisioning of the processes for beer & winemaking seem to have a historical tendency to end up being radical failures.