Sandhaan:-
Cane juice, quath etc. fluid vegetation alone or with vegetation fluid gram, jaggery, etc. is put together for a while then there a kind of chemical action (fermentation) produced. It is called "Sandhaan".
Seedhumady:-
Cane juice etc. sweet things sandhaan without the cooked on fire then it is called "Sita Ras Seedhu" and if it is cooked on fire this sandhaan called "Pakvras Seedhu"
Varunni-Mady:-
Juice which is remove from palm tree and date tree which infusion is made after sandhaan. It is called "Varunni-Mady". If you want to Varunni-Mady to be kept for a long time then mix in it 4 times sweet things for fermentation and when filling in bottles then also again mix 4 times sweet.
Sura-Mady:-
Cooked the rice, barley etc. grain, then add water and sandhaan. It is called Sura-Mady. In the Sura-Mady the upper pure liquid part is called "Prsanna", little thick part of that liquid is called "Kadmbari", the thickest of them is called "Jangal" and the thickest of jangal is called "Medak". The waist part of the sura remain after filtering the cloth that is called "Bakkas". It is used for fermentation.
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