ORMUS Alcohol

by Barry Carter

Created: June 11, 2009

Modified: March 8, 2010



In about 2000 I was told by the daughter of the Essene that she made wine and got twice the level of alcohol that is typical, by adding some sea water ORMUS precipitate to the yeast/must mix. This increase was attributed to an increased alcohol tolerance that the ORMUS brought to the yeast.


In June of 2009 the following confirmations were posted to one of the ORMUS forums:


Date: Wed, 10 Jun 2009 12:40:18 -0600


Hey All!


Over the last week, I have just made and consumed the first of my gallons of Ormus wine: I gotta say, OH WOW!


Like many others, I buy wine "must" in five gallon pails, sticking to red wine zinfandel or merlot and I only consume a moderate amount each day. I've been so happy with the fine taste that I was reserved about adding any Ormus to a batch. But finally, I worked up the nerve and added a big squirt to a five gallon pail. The result was startling. First, the taste was amazingly smooth. It is as if the wine relaxed and got mellow. And of course, it has an exhilarating feeling instead of a slightly relaxing one. The alcohol doesn't seem to effect you like regular wine (there's no buzz), and the densitometer nearly sunk, meaning this wine is probably somewhere about 45 to 50 proof. Amazing! The ormus nurtured the wine yeast and the result was much like growing a garden with Ormus. Amazing.


Here are the actual amounts if you want to duplicate this great recipe. To five gallons of "must" or five gallons of good red grape juice with yeast added, I added about 1 teaspoon of wet precipitate Ormus. Keep in mind, this wet precipitate may be a little stronger than simple wet precipitate: it's made with morning dew saturated salt in trap spring water and washed several times (till it's just very slightly salty) with trap spring water so it stays potent. You may have to use a little more if your wet precipitate hasn't been made with trap water. Then of course, the wine sits for a month, ferments and voila! It's just about the best red wine I've ever had!


I am going to do a distillation test, where I still off the alcohol and measure what's left here in the next week or so and I'll have more accurate numbers for you. It's pretty obvious how much the yeast is nurtured by the Ormus and it just keeps on producing alcohol. My batches typically stop at 15 to 18 proof (7.5 to 9%). So it's a pretty big jump.


Why don't you just get some grape juice, a package of wine yeast (try www.homebrewheaven.com ) and an airlock, mix it together and try to make your own. You'll be shocked at how easy it is. And if you buy a gallon of good organic grape juice, it'll be far superior to a $20 bottle you can buy in any store. You'll be surprised at how easy it is! Heck if you can make Ormus, you can easily make wine!




Date: Thu, 18 Jun 2009 11:41:28 -0600


Hi Barry, and all ormusans (isn't that a Japanese word?)....


I just did an evaporation test on 100ml of wine. The way this works is simple: the alcohol evaporates at lower temperature so when the wine is boiling, it's boiling off the alcohol first. I put it on a gentle fire and heated it to boiling. The temperature finally jumped to 100 C (OK, it's 1/2 a degree lower due to altitude). I yanked my graduated beaker off the fire. There was just ever so slightly less than 75ml left. Wow, can you believe it. This is a HUGE verification of the power of Ormus. The wine was 25% (50 proof), or just a little more, alcohol. Cool, huh?


(wooo hoooo!) Mehoo


In March of 2010 Mehoo added the following recipe:


Date: Sat, 6 Mar 2010 09:08:33 -0700


Ormus Meade Recipe!


Hey Youse!

I mentioned that I made some tasty meade wine and have had request for the recipe, so here it is:  AND THIS: If you haven't tried brewing your own stuff, you might just be surprised at how easy it really is and it's CHEAP!


First, when looking for a yeast, I look for a "high alcohol tolerance" strain.  I just peruse the yeasts at www.homebrewheaven.com and use my intuition.  So here's the two meade recipes that I have come up with (these are my own).


Light Meade:  5gallons (divide down if you're going to make less)

2.5 gallons of apple juice

1 - 1.25 gallons of another juice (I use pear "nectar")

1 gallon of good honey (important that it tastes rich - I use a dark berry honey)

Good water to fill to 5 gallons. (about 1/2 gallon)

1 package of yeast (in two tablespoons warm water)

1 tablespoon potent ormus (double that if your ormus is not "trap" made and really potent)


After complete sterilization of your containers, mix some of the juice and water in a big pot and heat it.  Stir in the honey.  Once the honey is completely dissolved, add it and the rest of the juice to your  brew bucket, making sure that the hydrometer reads over 15% on the potential scale  (this much honey and juice should have it up to maybe 18%).  Make sure your mix is cool enough to add your yeast.  Add that and stir in your ormus after the yeast is fully mixed in.   Brew until your airlock stops bubbling plus a few extra days (as you would anyway).


NOTE: I don't add preservative at the end, so you may find you'll have to refrigerate it to keep it from spoiling while it ages (though I don't wait to consume it).....  I share it in my community here, so five gallons goes FAST!  You'll find that this wine is lightly sweet with a very strong fruity undercurrent.


Dark Meade: 5 gallons (again, divide if you want to just make a gallon)

2 gallons grape juice

1 gallon dark cherry or other dark juice (like blackberry, etc)

1 gallon apple juice

3/4 gallon good dark honey

1 package red wine yeast

1 tablespoon strong ormus


Follow the mixing directions above.  And it seems that the dark takes a little longer to brew.  This wine needs no refrigeration as it has enough naturally occurring sulfites from the dark grape juice.





If anyone else replicates these experiments I hope you will post your results so I can add to this page.