Method and apparatus for making a fermented beverage

The assembly of the invention includes a pressure vessel having a size to fit in a usual home refrigerator for the domestic fermenting of a fermentable liquid mixture under pressure and under chilled conditions. The pressure vessel defines a closed fermentation chamber for containing a bath having an amount of fermentable liquid mixture effective to provide a pressurized atmosphere above the surface of the bath within the closed fermentation chamber during the fermenting process. A pressure relief valve controls the pressure within the fermentation chamber at a level sufficient to maintain safety conditions during the fermentation process. Pressurized gaseous material is introduced into the pressure vessel upon completion of the fermentation process to maintain pressure in the bath within the chamber. A spigot which is part of an output discharge mechanism including a float used to remove fermented beverage from adjacent the surface of the bath to draw beverage from the pressurized vessel while a pressurized atmosphere remains in the vessel.