In the traditional method of making cashew feni, only tree-ripened cashew apples that have fallen are picked and taken for the crush. The cashew apples are de-seeded and then dropped into the stomping area. This area is called a "colmbi" and is usually a rock cut into a basin shape. The cashew apples are stomped to release the juice. Stomping has now gradually been replaced by the use of a press called a "pingre" (cage). The pulp is then hand-patted into small mounds traditionally using a particular vine, "nudi", which is snaked around it to hold it together while a heavyweight (typically a boulder) is placed on top. The juice produced through this second extraction process is known as "neero", and is refreshing to drink; however, it is not used in the fermentation process generally for making feni. The first juice extract, obtained by stomping cashew apples, is transferred traditionally in a large earthen pot called a "kodem", which is buried halfway in the ground and left while the juice ferments for several days. Delicate earthen kodem have now been replaced by plastic drums for the sake of practicality. The juice is then allowed to sit for three days as it ferments. No artificial yeast or nutrients are added to hasten the process.