NOVELTY - Producing alcohol using industrial waste sugar syrup comprises: (a) heating the waste sugar syrup, diluting, filtering the solid impurities, heating, storing and cooling; (b) preparing yeast broth; (c) introducing to a first fermentation tank, adding the yeast broth and fermenting to obtain a mature fermenting mash; (d) introducing the mature fermenting mash from the top of a crude distilling tower, passing vapor from the bottom of the crude distilling tower, introducing the alcohol vapor from the crude distilling tower to the fine distilling tower and cooling to obtain the alcohol.    USE - The method is useful for producing alcohol using industrial waste sugar syrup.    ADVANTAGE - The method, in comparison with other methods: is simple, economical and completely utilizes the waste sugar syrup to reduce the environmental pollution.    DETAILED DESCRIPTION - Producing alcohol using industrial waste sugar syrup comprises: (a) heating the waste sugar syrup in a storage tank to 38-42 degrees C to reduce the viscosity of the sugar liquor, passing the waste sugar syrup from the storage tank after increasing the temperature, heating to 52-58 degrees C by a tube type heat exchanger, diluting the external viscosity to 30-32 degrees Be to obtain a low concentration waste sugar syrup, using a diluter, filtering the solid impurities in the waste sugar syrup by a frame type pressing filter, heating the filtered waste sugar syrup to 80-86 degrees C, storing and cooling to 38-47 degrees C by the tube type heat exchanger; (b) diluting the low concentration waste sugar syrup obtained in step (a) to an external viscosity of 14-16 degrees Be, using the diluter, adding phosphoric acid (0.9-1.1%), adjusting the pH of the waste sugar syrup to 3-3.4 using sulfuric acid, adding urea (0.9-1.1%), naturally reducing the temperature to 38-40 degrees C to inoculate the yeast and culturing for 11-13 hours to obtain a yeast broth; (c) diluting the low concentration waste sugar syrup obtained in step (a) to 23-24 degrees Be, using the diluter, adding phosphoric acid (0.9-1.1%), adjusting the pH of the waste sugar syrup to 4.2-4.6 using sulfuric acid, adding urea (0.9-1.1%), introducing to a first fermentation tank, adding the yeast broth in the 3-5% waste sugar syrup in the first fermentation tank to mix, and passing in to multiple fermentation tanks to ferment for 38-42 hours to obtain a mature fermenting mash; (d) introducing the mature fermenting mash from the top of a crude distilling tower after heating with a pre-heater, passing vapor from the bottom of the crude distilling tower, controlling the temperature of the bottom of the crude distilling tower at 105-106 degrees C and the temperature of the top of the tower at 95-96 degrees C, introducing alcohol vapor from the top of the crude distilling tower to the fine distilling tower, controlling the temperature of the bottom of the fine distilling tower at 104-105 degrees C, the temperature of the middle part at 84-85 degrees C, and the temperature of the top at 74-75 degrees C for fine distillation and cooling the fine alcohol distilled from the top of the fine distilling tower to obtain the alcohol.