Making of Tuak:
For every 5 Kg of glutinous rice you will need 5 kg of round 'ragi'(yeast) and 5 pieces of thin slice ragi. (round ragi for bitterness, slice ragi for sweetness). Glutinous rice is cooked and left to cool in a 'tapan' or any flat utensils. The yeast are pounded into powder and mixed with the rice after it has cool. This mixture is then left to ferment in any clean container (jar) for a week or so.
Cool, boiled water plus sugar(syrup) is added to this mixture. (10 kg sugar for 20 liters of water)
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