The culture of tuak making is a legacy of the Ibans from the time the people started to cultivate rice. Hence it is a very old tradition. So how did the Ibans learn about the use of yeast? And the practice of fermenting glutinous rice?
Tuak or rice wine is made from fermenting glutinous rice with the help of ragi or rice yeast. How rice wine yeast is made is a secret recipe. The makers do not divulge their secrets. Hence most people have to buy their rice wine making yeast from people they know or from the market.
It would be terrific if I knew how to make ragi for making tuak.
There are several points to raise when we talk about rice wine for celebration or special occasions.
a) The Ibans do not make rice wine unless it is for a special occasion and in the past, the Gawai for example was not celebrated until 1962. So when did the Ibans make tuak? They made tuak when the community decided to hold a celebration like a Gawai Antu, or a wedding.
b) Now that tinned and bottle alcohol are easily available, the making of tuak has become a topic for discussion Is it not of paramount importance?
c) Perhaps tuak making has been delegated to some families who hold special recipes for making the best of tuak in a longhouse. And perhaps a request to make tuak would be sent to them and tuak would be specially "ordered" as an when a very important person may give out that order. Thus some tuak makers may be invited to make and sell their tuak for a special occasion like a wedding or a political gathering. To some people, this would be the occasion for some famous tuak makers to showcase their products.
d) Some women like to make tuak to keep over a stretch of time so that they could share their precious drinks when an occasion arises.
e) tuak to many remains an important ritualistic drink for the spirits and the best must be made for the miring ceremony.
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