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Dissolving Molasses and Cane Sugar

Lassiter Distilling Co

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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. 

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+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!


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