After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder.

Why this period was adopted is unknown, although it may have reflected a long fermentation period.

During the two-week fermentation period, the mixture is filtered and carbonated.

In fully attenuated pale lagers, nearly all the sugar is converted to alcohol due to the long fermentation period.

The fermentation period is 3 days.

Maceration continues during the fermentation period, and can last well past the point when the yeast has converted all sugars into alcohol.

Regular stirring, heat and a 10-day fermentation period are part of the technique.

So it should be clearly understood that a fermentation period of 90 days is a minimum.

Rather than being a separate, second fermentation, this is most often one single fermentation period that is conducted in multiple vessels.

However, the term does also apply to procedures that could be described as a second and distinct fermentation period.