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Роза ветров:

Probably, it sounded like this in Russia just a few centuries ago from the mouth of the hospitable host an invitation to have a cup of honey drink before a meal. "Medoc", "honey" - so the Slavs called the drink, which we today call the mead. Aboriginal Slavic drink, mead has a rich history and no less unique cooking recipes. "Roll out a barrel of honey", "treat me with honey" - we know these expressions from bylina and legends. And these phrases have a real basis. The fact is that the etymology of the phrase "staked honey" goes back to the actual process of making the drink, when the traditional product of beekeeping by medostav perekbrazhivayas a few years (from 5 to 20) in strong oak barrels buried deep under the ground, and, in the end, acquired with anything incomparable taste, fortress and aroma, as well as healing properties.

He had a drink and a deeply sacred meaning: in the beliefs of our ancestors he associated with the afterlife, the spirits of his ancestors; was often used as a very effective tool for magic, fortune telling. As a ritual drink, which the Slavs shared with the gods (that is, they poured a portion of the drink to the gods at the beginning of the meal), the honey was an indispensable and obligatory drink on the table - whether it was about commemorative trivialities, festive feasts or daily meals. And honey was supposed to be drunk at the beginning of the meal, before any other food. To some extent, the use of honey was associated with the ritual of transition to another world - therefore, quite often the deceased person was called "intoxicated". Our ancestors believed that honey (mead) is a divine drink that gives immortality and wisdom. With the passage of time, the formulation was changed, the methods of preparing honey became different: thus, in parallel with the method of medostav, our ancestors began to try to cook honey. This shortened the preparation time of the mead (the drink was prepared in just a month), but required the introduction of such a procedure as boiling - that is sterilization of the product. By the 16th century, honey-making finally replaced medostav as a method of preparing honey, and after a century and honey itself, it lost its position as one of the most popular (along with kvass) Slavic drinks, unable to compete with wine. Only in the middle of the XIX century honey had a "second wind": the traditions of honey-growing began to revive, actively and everywhere to cook honey, calling it, however, otherwise - mead. Delicious, useful, original, nothing like a drink today is experiencing a second glory: the old recipes are being restored, the technology of cooking mead. Specialists of the company "Rose of the Winds" fully know the recipe for making mead, make high-quality modern equipment for cooking mead and other traditional drinks - for example, kvass. Turning to the company "Rose of the Winds" and ordering equipment for the production of mead and kvass, you can be sure that you will receive a full range of services of qualified specialists who will help you in the shortest possible time to start a honeysucky plant (kvassovarny plant) and make a profit.

 

Plants for the preparation of mead (mead) “Wind rose” ™.

 

Factories for the preparation of mead (honey factory) TM "Windrose" with a capacity of 100 liters per day to 50,000 liters per day - this is a complete set of high-quality equipment for the production of mead - an ancient Slavic drink.

 

The cost of a digester for a honey factory:

The output of the finished drink

per day, in liters

Price $

100

2500

250

5100

500

6800

1000

9400

 

         

 

Tanks for fermentation of mead

Volume in liters

Total volume in liters

Price in $

200

240

1650

300

360

1920

400

480

2100

500

600

2250

600

720

2700

700

840

2925

800

960

3075

900

1080

3250

1000

1200

3500

1200

1440

5250

1400

1680

5550

2000

2400

6000

2400

2880

6450

3000

3600

6750

4000

4800

7500

5000

6000

9420

 

To open a company for the production of mead:

 

♦ Find and equip a room that meets sanitary, fire and environmental standards for the production of beverages.

♦ The acquisition of equipment and production lines, if it is a large volume, and not about artisanal production.

♦ Process technology and formulation.

♦ Suppliers of raw materials and containers, transport.

♦ Hired labor.

♦ Product sales plan.

 

The list of the production line for the production of mead includes:

 

♦ Beverage making machine.

♦ Keg washing.

♦ Fermentation tank.

♦ Dosing of raw materials (automatic or manual).

♦ Filters and water tank after filtration.

♦ Mixer for raw materials.

♦ Pasteurizer and device for carbonation.

 

At the honey farms of the Windrose trademark, you can produce mead in any way, getting dozens of flavor variations.

 

The company's specialists will help determine the choice of technology for preparing a honey drink, assortment, provide recipes, learn how to work on equipment, provide comprehensive technological support, warranty and post-warranty service.

Specialists of Windrose will select the optimal set of equipment for each specific customer, based on its capabilities and prospects for the development of honey production.

Factories for the preparation of mead of the brand "Wind Rose" is an environmentally friendly waste-free production.

This is the technological equipment for mead and container made of high-quality European stainless steel grades (AISI 304), which meet all the requirements of the food industry.