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. 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 trhe atmosphere and will hold its flavor for extended periods of time.

    This work represent four years of research to develop a echnology and art that will upgrade wine without any addition of chemicals, light, or radiation of any obvious sort.

Additional by Rumi Da

CRYSTALS AND WINE

    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.

Industrial Type Device similar to processing unit
used at Sycamore Creek vineyards - Dan Willis photo

    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.

Marcel Vogel and Omega 5

     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.” (#6.1 Jan 1989)

“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.”

Therapeutic use of crystals

 

 Dr Marcel Vogel - Therapeutic use of Crystals - Part 1

 Dr Marcel Vogel - Therapeutic use of Crystals - Part 2

Dr Marcel Vogel - Therapeutic use of Crystals - Part 3

Dr Marcel Vogel - Therapeutic use of Crystals - Part 4

 Dr Marcel Vogel - Therapeutic use of Crystals - Part 5

Marcel J. Vogel

 

         Marcel Joseph Vogel (1917 - 1991) was a research scientist for IBM’s San Jose facility for 27 years. He received numerous patents for his inventions during this time. Among these was the magnetic coating for the 24” hard disc drive systems still in use. His areas of expertise were phosphor technology, liquid crystal systems, luminescence and magnetics.

         In the 1970’s Marcel did pioneering work in man-plant communication experiments. This led him to the study of quartz crystals and the creation of a faceted crystal that is now known as the Vogel-cut^® crystal. The Vogel-cut^®  crystal is an instrument that serves to store, amplify, convert, and cohere subtle energies.

         Marcel’s research into the therapeutic application of quartz crystals led him to the investigation of the relationship between crystals and water. He discovered that he could structure water by spinning it around a tuned crystal, altering many of the characteristics of the water and converting it into an information storage system. 

 Introduction

          This article presents an overview of the work of Marcel Vogel. It is not a technical paper, but rather a presentation of possibilities as demonstrated in the life and work of one man. Marcel spent the last 17 years of his life doing pioneering research into the relationship between quartz crystals and water. In retrospect it seems that his entire life brought him to this work. In 1984, after almost 27 years as an IBM senior research scientist, Marcel retired and created his own laboratory, Psychic Research, Inc. The lab was dedicated to the study of subtle forces and energies that radiate from the body of living forms. It was his intent to quantify these forces and build a systematic language of identification for these energies which have most often been labeled and dismissed as “metaphysical”. Among his projects were:

1)   - the structuring of water for purification purposes 
2)  - the structuring of wines to rapidly age them 
3)  - the measurement of energy fields around a crystal 
4)  - the therapeutic application of crystals and crystal devices 

      When visiting his laboratory in San Jose, California, one would find some rather sophisticated scientific equipment inside of what seemed to be a rather ordinary industrial and office complex. In one room there was an electron scanning microscope. Another room was virtually filled with a Zeiss Ultraphot microscope. It had over two hundred accompanying objectives and many applications – dark field, light field, interference microscopy, the use of a contrasting chamber and polarized light microscopy. All of this was attached to a camera, computer, and video display system. The Zeiss, which Marcel assembled during his 27 years at IBM, was used to detect (among other things) magnetic defects and errors. This was more than $500,000. worth of equipment donated by IBM to Marcel at the time of his retirement.

       In another room of the laboratory was a Cary Model 15 spectrophotometer and other incidental equipment. Some was donated by the Stanford Research Institute while others were obtained through grants from the Arthritis Foundation. 

         In yet another room one could find a radionic instrument known as the Omega 5.  This device was used to study the fields seemingly undetectable by the otherwise impressive standard scientific equipment.