Roasted liquor technology

When distilling liquor, it should be light, loose, slow, even sprinkle bad pot, full pot cover, stabilize the air pressure, keep the temperature of flowing wine about 30 degrees, 3-5 kg per minute flow rate, pinch the head to remove the tail, look at the hops and taste the wine picking grading, appearing splashes pick up the end of the wine, go back to the next pot to re-steam. The original wine needs to be stored before use, the new wine manic spicy not soft, do not use for the time being for the blending of finished products.