1、燒黃：把發酵好的液料，參加鐵耙，蓋上迫蓋，銜接上氣缸，迫蓋的下沿與酒鍋的銜接處，氣械與迫蓋的銜接處，氣缸與冷凝器的銜接處，槽內都要加滿水密封。灶里點火開端燒煮，這時要特別留意，經常地拉耙，并且要將耙變換各種不同的角度推拉，盡量把鍋底各個部位到耙。拉耙的目的，就是使鍋里的液料用耙子刮起來不沉淀糊鍋底。待液料燒煮開鍋了，開鍋的現象中，拉耙孔往外冒酒氣，氣缸熱的用手不敢摸，冷凝器的下氣室出酒管開端淌酒，就用拉耙孔塞緊，以避免冒氣跑酒。開鍋后液料上下沸騰不糊鍋，所以不斷到燒煮終了也不需求再拉耙了。
1. Burning yellow: Take the fermented liquid material into the rake, cover the cover, connect the cylinder, the lower edge of the cover and the joint of the pot, the joint of the pneumatic machinery and the cover, the joint of the cylinder and the condenser, and the tank should be filled with water to seal. When the cooking stove is ignited and boiled at the beginning, special attention should be paid to pulling the rake regularly, and the rake should be pushed and pulled at different angles, so as to bring all parts of the bottom of the pot to the rake as far as possible. The purpose of raking is to make the liquid material in the pot scrape up with the rake without settling the bottom of the pot. When the liquid material is boiled and boiled, the phenomenon of boiling is that the rake hole is pulled out to emit alcohol, the hot cylinder is not dared to touch by hand, and the outlet pipe of the lower air chamber of the condenser drinks wine at the beginning, so the rake hole is tightened to avoid running out of gas. After boiling, the liquid material boils up and down, so there is no need to rake it until the boiling is over.
2、測酒。但凡燒煮過程，不管是從酒鍋，氣缸還是冷凝器，從哪個部位冒氣都是跑酒。所以說整個釀酒設備各處都不能有破綻和裂紋。密封槽里的一直堅持不短少。則開端也就是“頭酒”，也就是大家通常所說“流上灑”，這里酒的度數高，越往后酒的度數逐步降低。用溫度表（比重計）互相配合，在與視野程度的位置上，讀出此時的溫度與酒度，然后依據所測出的讀數，在酒精換算表雖溫度與灑精度兩線穿插點處，打出相同的換算數，即可得出你丈量時該酒樣的實踐度數，依據你當地消費者喜歡飲用的酒度，來調整該鍋酒的出酒量，高度酒暢銷就特地消費高度酒，低度酒暢銷就特地消費低度酒，一句話，以銷定產。要高度酒就早掐尾，要低度酒就晚掐尾，隨本人的意愿來靈敏控制。
2. Alcohol measurement. But whenever the cooking process, whether from the pot, cylinder or condenser, from which part of the gas is running wine. So the whole brewing equipment can not be cracked everywhere. The sealing groove has been adhered to a lot. Then the beginning is the "head wine", which is commonly referred to as "sprinkle on the stream", where the degree of wine is the highest, and the later the degree of wine gradually decreases. Use thermometer (hydrometer) to coordinate with each other, read out the temperature and alcohol content at this time in the position of visual field degree, and then, according to the measured readings, make the same conversion number at the intersection point of temperature and sprinkler precision of alcohol conversion table, so as to get the practical degree of the wine sample when you measure, according to your local consumption. Consumers like to drink alcohol, to adjust the pot wine output, high-alcohol best-selling on the special consumption of high-alcohol, low-alcohol liquor best-selling on the special consumption of low-alcohol liquor, in a word, to sell and produce. Early tail-pinching is necessary for high alcohol consumption, and late tail-pinching is necessary for low alcohol consumption, which can be controlled sensitively according to one's wishes.
3、接尾酒。等到出酒管流出酒度數低于你所需求的酒度時，即可把接酒桶擔開，另用桶接尾酒（通常說的稍子），待尾酒度低于10度，該鍋酒全部燒煮終了，你所尾的尾酒，把它參加燒煮第二鍋酒的液料中一同煮用它同樣可出高度酒，一鍋接著一循環運用，尾酒一點也不糜費。
3. Cocktail. When the liquor outlet pipe is less than the liquor you need, you can open the receiving barrel and use another barrel to connect the tail (usually a little), until the degree of the tail is less than 10 degrees, the whole pot of liquor is boiled, the tail of your tail is boiled, it can be boiled together in the liquid material of the second pot of liquor and use it to produce the same high-level liquor, a pot of liquor. Then it is recycled, and the tail is not wasted at all.
以上是
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自動售酒機 2024-07-25 
