Lassiter Distilling Co Posted August 17, 2016 Share Posted August 17, 2016 I'm proud to say we made it to the starting line- finally got our state permits to begin operating yesterday. Everything is in place to begin our rum fermentation scale tests. Only problem is getting the damn sugar and molasses to dissolve into the water in our IBCs. We are a budget operation, so are heating the water with drop in heaters. However, I can't get enough mixing power down in the tanks. Anyone run into this? I was thinking that we could either heat the water to "really hot," or we could stir up the sugar and molasses in open top drums before pumping it into the IBCs. Any thoughts on the best way to mix it all up? Thanks for any advice. Link to comment Share on other sites More sharing options...
indyspirits Posted August 17, 2016 Share Posted August 17, 2016 We've used and abused this: http://amzn.com/B00004RGWM With a custom made stirring paddle -- basically a strip of stainless steel with a single twist tigged to a 36" stainless shaft. Link to comment Share on other sites More sharing options...
indyspirits Posted August 17, 2016 Share Posted August 17, 2016 As for heating, pick yourself up an Inkbird temp controller from amazon as well, it will make the job of regulating ferm temps less unpleasant. Link to comment Share on other sites More sharing options...
Silk City Distillers Posted August 17, 2016 Share Posted August 17, 2016 Do you have a pump? Why not just pump from the bottom of the IBC to the top. It probably wouldn't take more than 10 minutes to get a good thorough mixing and aeration. Link to comment Share on other sites More sharing options...
Silk City Distillers Posted August 17, 2016 Share Posted August 17, 2016 Hot would make things easier, but if you don't have active cooling, you are going to have a heck of a time managing fermentation temperatures if you are pitching into a hot tank. Link to comment Share on other sites More sharing options...
Mook Posted August 17, 2016 Share Posted August 17, 2016 We heat our water with our still to at least 160degF.Then mix everything in a stainless drum with a paddle and good ole elbow grease, then pump to fermenter. Link to comment Share on other sites More sharing options...
Natrat Posted August 19, 2016 Share Posted August 19, 2016 +1 for pumping. It helps entrain air into the wash, too, which is good for your yeast in the lag/reproduction phase. What brix are you aiming for? If you can get the pump outlet 1/2 or 1/3 of the way in the tote, aiming at a wall at a tangent, that has been shown to be the best way to mix in a square profile vessel. Adding your sugar gradually (rather than dumping it all in at once) helps, too. Good luck! Dan Link to comment Share on other sites More sharing options...
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