To make good quality Kachasu it is important that the ingredients are used in the correct proportion and to do so Nedson Manda uses 25 liters of water, 5 packets (of 1 kg each) of sugar and half a tin of 20 lit madeya (approximately 10 kgs). He then dissolves the sugar in the water, mixes the maize husk in the solution and stirs it continuously till the water changes to brown in color. This mixture is kept unstirred for three days in an isolated place so it ferments without any disturbance. Once the husk is completely settled, the solution is ready for making Kachasu.

A fire is lit and a molded (mud) pot is placed on it. While the pot heats up, the solution is carefully poured into it. The pot is sealed on the top and is only opened to a small tube that travels through a wooden cask made out of a tree trunk or a metal vessel that contains water. The steam generated through the solution travels through the pipe and is condensed (distilling process) in the wooden cask and is collected as Kachasu at the other end of the cask where the tube ends up into to a collection container. The 25 litres solution produces 5 litres of beer of which the initial distill is the strongest and the later versions are the slightly diluted ones. All this is poured and mixed together to maintain consistency in each bottle.

Once the beer is ready, an announcement is made for the people to know that the beer is up for sale. It is usually brewed on the weekends or during pay days since that's when the sales are usually higher and can go upto 30 to 50 litres a day.

The beer is affordable for the people in the villages. Many other names have been given to Kachasu for its inherent characteristics and some of them are fondly known as "PAY LESS" and "KILL ME QUICK".

Nedson Manda and his family's reasoning behind continuing the business is that besides being their source of income, it is a family tradition and they wish uphold the family's name. This also makes them the most sought after during the weekends and on salary days.