Hi there, I am quite new to bean to bar and was wondering if anybody can help with advice. After refining the nibs for 24 hours in FBM rumba kid, I put natural cane sugar and the problems start here. Firstly, it immediately becomes very very thick, secondly it takes 4-5 days till all the sugar refines more or less properly, otherwise it feels like eating fine sand, and the chocolate is gritty. I tried increasing the pressure of the wheels, the machine started to vibrate and shake a lot... Anybody has an idea why is that happening? Thanks in advance!