In-process quality control parameters were performed for Ayurvedic preparation, kankasava. Kankasava was prepared by fermentation process and KS-1, KS-2 and KS-3 coded for laboratory prepared kankasava. During preparation each step was monitored like specific gravity was found 0.9914±0.67, viscosity was 2.54±0.41, alcohol content was found 4.80±0.06, total solid content was 5.11±0.13 and pH was estimated 3.76±0.16 respectively, for KS-1, KS-2 and KS-3.
