We have an old, traditional distillery without any new technology and are located in a very warm country. What can we do to spread the heat in the fermentation?
You can try to reduce the fermentation speed by reducing the yeast to 3 kg per 1000-liter fermentation. Slowly stir the fermentation (or circulate with a pump that does not break the yeast cells) so it cools down. A simple construction fan can often help to cool down a tank. Otherwise water-cooling must be used. Simple solutions also work well.
