History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s2.4

v1.c25.s2.4

II. (i) Ferment (Kiṇva, bījabandha, surā-bīja): Composition consisted of one droṇa (about 12 litres) pulp of māṣa bean, raw or boiled, rice flour, one-third of a droṇa admixed with one karṣa (about 23 gms.) each of moraṭa (roots of sugar-cane) and other substances. Substances and ratio of preparation occur in Kauṭilya’s Arthaśāstra and thus liquor with high percentage of ferment was called bījottara (AŚ.II.25)