Abstract: Alcoholic spirits may be artificially aged under highly pressurized carbon dioxide. The carbon dioxide may form carbonic acid, which may cause various esters to form in the presence of wood as well as to mellow the flavor when no wood is present. Wood may be pretreated with ozone, which may extract lignin which may further convert to vanillin during pressurized CO2 treatment, giving a vanilla note. After processing with pressurized CO2, a post-treatment of ozone may be given to the spirit, which may cause a mild oxidation and further mellowing of the spirit.

Abstract: Alcoholic spirits may be artificially aged under highly pressurized carbon dioxide. The carbon dioxide may form carbonic acid, which may cause various esters to form in the presence of wood as well as to mellow the flavor when no wood is present. Wood may be pretreated with ozone, which may extract lignin which may further convert to vanillin during pressurized CO2 treatment, giving a vanilla note. After processing with pressurized CO2, a post-treatment of ozone may be given to the spirit, which may cause a mild oxidation and further mellowing of the spirit.

Abstract: A machine learning system may be deployed with a less-than-optimal classification system, but may include a human in the loop system to rapidly assist in classification and deployment. The human's input may be returned as a response to a query and may also be stored for re-training the machine learning system. With a rapid human response, a machine learning system may be deployed and may “learn” over time. A multi-stage human intervention system may have a rapid response human interface, and if the first human encounters ambiguity, the request may be elevated to a second stage human expert for resolution. Such a system may be deployed using a generic or semi-generic classification system, and as the human responses are accumulated, the machine learning system may be repeatedly re-trained to reach a desired performance level.

Abstract: A distillation/extraction insert may attach to a vessel containing liquid to be distilled, and may use heated water circulating through a heating coil, as well as draw a partial vacuum to induce boiling. A condensation coil may collect the vapor and condense the vapor into distillate. A controller may monitor various temperatures and vacuum level to precisely control the heated water being used to boil components in the liquid. The heated water may be created by a beer making machine, which may have a temperature controlled recirculating water system. The insert may be a self-contained unit that attaches to a vessel, where the vessel may also be used for fermenting brewer's mash for distillation. In some cases, an extraction chamber may be used for collecting essential oils from various materials.

Abstract: A beer making system may use direct steam injection during wort manufacturing. Steam may be added directly to the wort, and may be part of a recirculating mash system. The steam may be the primary mechanism for adding heat to the system, and may eliminate many problems that often occur when using conventional heating systems. A water reservoir may feed a stream generator, which may inject steam into wort during mashing or boiling steps. A controller may monitor temperature and other parameters, and may calculate the dilution of wort based on the water added through the steam injection and allow a brewing system to compensate for said dilution and still produce desired results.

Abstract: Alcoholic spirits may be artificially aged under highly pressurized carbon dioxide. The carbon dioxide may form carbonic acid, which may cause various esters to form in the presence of wood as well as to mellow the flavor when no wood is present. Wood may be pretreated with ozone, which may extract lignin which may further convert to vanillin during pressurized CO2 treatment, giving a vanilla note. After processing with pressurized CO2, a post-treatment of ozone may be given to the spirit, which may cause a mild oxidation and further mellowing of the spirit.

Abstract: Kombucha, kefir, and other fermented beverages may be manufactured using a fermenter that draws off some fermented beverage, then adds starter liquid to a fermenter. Production may be regulated by managing heat, oxygen, or other inputs to achieve a desired quantity of finished beverage output, and production may be increased or decreased to match consumption. A controller may monitor beverage consumption and may adjust processing variables to achieve production goals, while automatically managing the overall process. A system may have a feed tank from which unprocessed liquid may be added to the fermenter at the same or similar quantities as finished beverage may be transferred to a dispensing system. The system may operate with little expertise or knowledge by a human operator.

Abstract: A lid to a consumable container may have a cutout pattern that may open when impinged by a water or other liquid stream. The liquid stream may cause the cutout pattern to flex and in some cases rotate, thereby exposing gaps between elements through which liquid may disperse into the container. The container may be made from a pulp material, such as thermoformed bagasse pulp, and the cutout pattern may be made with a laser or stamp. The pattern may have various flexible elements, which may be defined by through or partially cut areas which may separate, as well as hinge areas which may be uncut or partially cut. The cutout pattern may have closed position prior to use, where ingredients in the container may be trapped, and may have an open position created when liquid impinges on the pattern, thereby opening the pattern and allowing liquid to be dispersed in a shower effect.

Abstract: Alcoholic spirits may be artificially aged under highly pressurized carbon dioxide. The carbon dioxide may form carbonic acid, which may cause various esters to form in the presence of wood as well as to mellow the flavor when no wood is present. Wood may be pretreated with ozone, which may extract lignin which may further convert to vanillin during pressurized CO2 treatment, giving a vanilla note. After processing with pressurized CO2, a post-treatment of ozone may be given to the spirit, which may cause a mild oxidation and further mellowing of the spirit.

Abstract: Alcoholic spirits may be artificially aged under highly pressurized carbon dioxide. The carbon dioxide may form carbonic acid, which may cause various esters to form in the presence of wood as well as to mellow the flavor when no wood is present. Wood may be pretreated with ozone, which may extract lignin which may further convert to vanillin during pressurized CO2 treatment, giving a vanilla note. After processing with pressurized CO2, a post-treatment of ozone may be given to the spirit, which may cause a mild oxidation and further mellowing of the spirit.

Abstract: Kombucha, kefir, and other fermented beverages may be manufactured using a fermenter that draws off some fermented beverage, then adds starter liquid to a fermenter. Production may be regulated by managing heat, oxygen, or other inputs to achieve a desired quantity of finished beverage output, and production may be increased or decreased to match consumption. A controller may monitor beverage consumption and may adjust processing variables to achieve production goals, while automatically managing the overall process. A system may have a feed tank from which unprocessed liquid may be added to the fermenter at the same or similar quantities as finished beverage may be transferred to a dispensing system. The system may operate with little expertise or knowledge by a human operator.

Abstract: A multiport valve may use a magnetic sphere in a fluid flow path to block flow. A magnet external to the fluid flow path may cause the sphere to pull away from the blocked position and may permit flow. The magnet may be moved away from the sphere, causing the sphere to again block the flow. By arranging multiple ports along the path of a magnet, each port may be individually actuated with a single magnet. The magnet's position may be controlled by a motor, allowing for computer controlled selection of a valve to be actuated with a minimum of moving parts and leakage. Each sphere may seal against an o-ring or against a cone, and the magnet may be selected to overcome the pressure forces holding the sphere in the sealed position.

Abstract: A lid to a consumable container may have a cutout pattern that may open when impinged by a water or other liquid stream. The liquid stream may cause the cutout pattern to flex and in some cases rotate, thereby exposing gaps between elements through which liquid may disperse into the container. The container may be made from a pulp material, such as thermoformed bagasse pulp, and the cutout pattern may be made with a laser or stamp. The pattern may have various flexible elements, which may be defined by through or partially cut areas which may separate, as well as hinge areas which may be uncut or partially cut. The cutout pattern may have closed position prior to use, where ingredients in the container may be trapped, and may have an open position created when liquid impinges on the pattern, thereby opening the pattern and allowing liquid to be dispersed in a shower effect.

Abstract: A distillation/extraction insert may attach to a vessel containing liquid to be distilled, and may use heated water circulating through a heating coil, as well as draw a partial vacuum to induce boiling. A condensation coil may collect the vapor and condense the vapor into distillate. A controller may monitor various temperatures and vacuum level to precisely control the heated water being used to boil components in the liquid. The heated water may be created by a beer making machine, which may have a temperature controlled recirculating water system. The insert may be a self-contained unit that attaches to a vessel, where the vessel may also be used for fermenting brewer's mash for distillation. In some cases, an extraction chamber may be used for collecting essential oils from various materials.

Abstract: A distillation/extraction insert may attach to a vessel containing liquid to be distilled, and may use heated water circulating through a heating coil, as well as draw a partial vacuum to induce boiling. A condensation coil may collect the vapor and condense the vapor into distillate. A controller may monitor various temperatures and vacuum level to precisely control the heated water being used to boil components in the liquid. The heated water may be created by a beer making machine, which may have a temperature controlled recirculating water system. The insert may be a self-contained unit that attaches to a vessel, where the vessel may also be used for fermenting brewer's mash for distillation. In some cases, an extraction chamber may be used for collecting essential oils from various materials.

Abstract: A fermentation monitoring system may detect pressure inside a fermenting vessel. Near the end of a fermentation cycle, pressure may be relieved in the vessel and a measurement of the rate of pressure increase may indicate how close the fermentation cycle may be to completion. The fermentation vessel may cause fermentation to occur at a pressure slightly higher than atmospheric pressure, such as 5 to 10 psig. Pressure may be relieved by a pressure relief valve, which may cause pressure to return to atmospheric pressure. The rate at which pressure returns may be used to determine how close the fermentation cycle is to completion.

Abstract: A pinch valve may use a spring force to close a collapsible tube at a pinch point, and may open with a cam mechanism, which may be controlled using an electric motor. The open and closed positions of the pinch valve may be stable without the use of continuing electrical energy, and electrical energy may be consumed during a change between positions. One arrangement may use multiple tubes in a circular arrangement with a cam that may operate one or more of the valves at a time. The cam mechanism may be driven by an electric motor.

Abstract: A beer making system may use direct steam injection during wort manufacturing. Steam may be added directly to the wort, and may be part of a recirculating mash system. The steam may be the primary mechanism for adding heat to the system, and may eliminate many problems that often occur when using conventional heating systems. A water reservoir may feed a stream generator, which may inject steam into wort during mashing or boiling steps.

Abstract: A beer making system may use direct steam injection during wort manufacturing. Steam may be added directly to the wort, and may be part of a recirculating mash system. The steam may be the primary mechanism for adding heat to the system, and may eliminate many problems that often occur when using conventional heating systems. A water reservoir may feed a stream generator, which may inject steam into wort during mashing or boiling steps. A controller may monitor temperature and other parameters, and may calculate the dilution of wort based on the water added through the steam injection and allow a brewing system to compensate for said dilution and still produce desired results.

Abstract: In embodiments of electronic compensated pivot control, a computing device includes a device housing that is integrated with a display device, and the device housing tilts for multiple display positions. Pivotable components pivot in coordination to position the display device in a display position, and sensors detect positioning inputs that are received to re-position the display device. Actuators are implemented for electronic actuation to drive the pivotable components to position the display device, and clutches are implemented to limit movement of the pivotable components. A pivot controller is implemented to receive input data corresponding to a user input to change a position of the display device, control the actuators based on the input data to assist with positioning the display device, receive an indication that the user input has stopped, and control the one or more clutches to hold the position of the display device.