house where the chicha is made, but, more commonly, 
is added to the upz. The further disposition of the hanchi 
will be discussed later. 
The Third Day 
The upz, which is now slightly bitter, is transferred to 
the perol, the large shallow pan over a fire. A thick white 
sediment remains in the w/v. This sediment, known as 
upt alpi, is further treated by adding sugar, cinnamon 
and some orange leaves and then boiling. It is then eaten 
as a delicacy in the household where the chicha is being 
produced. 
After the wpi has boiled for about three hours in the 
perol it is transferred to a wirki to cool. In Cochabamba, 
which is 2,572 meters above sea level, boiling occurs at 
89°C. At the end of this third day the misqui kketa is 
added to the uwpz, an operation locally called Aketacha. 
The Fourth Day 
The mixture of wp and misqui kketa has now begun 
to ferment and bubbles violently. This action soon slows 
down and the liquid is transferred to narrower-mouthed 
pots (centaros) at the place where the chicha will be sold 
or consumed (PI. [Vp). 
The Fifth to the Tenth Day 
In the Cochabamba Valley, very few bubbles arise and 
fermentation is considered to be complete after about 
six days. At higher and cooler altitudes more days are 
needed, while in the hot lowlands less than two days may 
suffice. 
Before the chicha is drunk, the floating froth (aca fiahut) 
is removed with the cupped hand. This froth contains 
oil, much yeast and some extraneous material. It is used 
as a sort of French polish for furniture. Occasionally 
[ 47 ] 
