Hi there, I am quite new to bean to bar and was wondering if anybody can help with advice. After refining my nibs for about 24 hours in FBM rumba kid, I put natural cane sugar slowly and all thr problems start here. Firstly, it immediately becomes very very thick, secondly it takes about 4 days till all the sugar refines more or less properly, otherwise it feels like eating fine sand, and the chocolate is quite gritty. I tried increasing the pressure of the wheels, but the machine started to vibrate and shake a lot... I do not think I need to adjust the pressure every time. It refines the nibs absolutely fine, but not the sugar.. Anybody has an idea why is that happening? Is it sugar or the machine issue? Thanks in advance!