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.
These qualities were transferred to a master crystal. A control run of 40 cases was bottled. The commercial structuring unit developed by Psychic Research, Inc. for the in-line structuring of wine was installed between the wine holding tank and the bottling unit. The wine was then pumped through our unit and bottled. When we measured and tasted the bottled wine it was exactly the same flavor and bouquet as the experimental trial runs done in the laboratory.
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.
Addendum from Rumi Da:
Substantial field experimentation was done to test the application of this process in the treatment of wines.
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.
This was the basic procedure:
I took a sample of the 1986 wine and measured it on the Omega 5. Once I had determined the energetics of the 1986 wine, I transferred this information into an 8-sided double terminated Vogel-cut® crystal. The Omega 5 affects this transfer. I then took the crystal and placed it in our structuring unit. The next step was to take the 1988 Sauvignon Blanc and pour it through the unit so that it spun around the programmed crystal. The result was not only a 1988 wine that had the same taste, body, bouquet, and appearance of the award winning 1986, but also a 1988 wine that also measured out as being the same as the ‘86 according to the Omega.
My effort was only one of many times that this procedure was replicated with success. How does this happen? According to Marcel:
1) A Vogel-cut® crystal tuned to water is programmed with information so that a wine will be brought to completion with all of the reactions that are potential in its chemistry.
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.
I believe we are seeing in the wine a critical transfer of information which can then cause abrupt changes in the chemistry of the system.
We have found that we can transfer a program from a laboratory unit to a larger industrial unit and then treat the wine in line with no loss of speed for the bottling operation. The filtering of the wine or the bottling apparatus did not dissipate the structuring that we achieved in the winery. We 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.”
Wine Processing Unit