The fermentation process involves mixing the mash solution and the yeast starter in a fermenter. The mash water is strained out to remove any large parts. A yeast starter is then added to the fermenter bucket and subsequently airlocked for at least 2 weeks at room temperature to convert starch into alcohol and carbon dioxide. The solution is checked every 12 hours to re-mix any solids that start floating on the surface. After 2 weeks, the solution is strained to remove any impurities.