This was interesting from a "how is it done commercially" question.
I don't want to replicate their images here - that's probably not fair use - but the general descriptions are:
1
Our Romicon WF4 cross-flow membrane filter, with new cartridges installed in January ’09,
Presumabely this is for filtering near the end stage - a pricy bit of kit at €30,000 for a new one.
2.
Our aging tanks are jacketed tanks that could be used as fermenters. We have one 500+ gallon tank from DME and two 650+ gallon tanks from Criveller.
These stainless steel tanks seem to work out at about $5,000 each second hand - presumabley nearer $10,000 new.
3
Our 500 gallon fermenter, a “Zero” refrigerated tank, comes with a matching stand-mounted blending tank (with mixer, but without refrigeration) and a 500 gallon JV Northwest bottling tank.
If a second hand one is $15,000 a new one must be $25,000
4.
Our 300 gallon fermenter (suitable for fruit wines) comes with two 300
gallon stainless steel aging tanks.
This seems a bit more afordable - $6,000-ish new. These seem more economical than the bigger tanks listed above for some reason
5.
7 spout table top bottle filler from TCW
It seems a new one of these is around $5,000 if this one is estimated for $3,000
6.
$1800: 30” Sartorius .45 micron final filter.
Presumabley another filter beyond the expensive one at the start. One for fruit wines, one for mead perhaps?
7.
$1200: TCW bottle rinser-sparger
Ha - I laugh at your paltry $1,200.
8.
$2200: Dana powered labeler
Looks to be $3,000+ for a new one.
9.
$ 400: TCW heat-shrink applicator
Seems reasonable - I assume for heat shrinking the cap at the bottle top.
10
Miscellaneous handling equiptment
$1200: Battery-powered ‘Big Joe’ electric lift (capacity 2000#).
$ 700: Drum handling equipment & drum heater
$1200: Hot water pressure washer.
The hot pressure washer must be a good on at that price.
11.
$1200: Air compressor with 3 phase 240 volt motor.
Not really sure what this is for.
What I don't see is what pumps are used for transferring from the primary to the secondary or what form of temperature control there is for transfering the initial honey - perhaps it's just poured in. I do see one pictured transferring from a secondary to a keg - perhaps that's the general purpose one.
I found it interesting to spend a few minutes working through their process.
MM
