How to Make "Agkud" (native wine)?

IngredientsMaterials:

• cassava/sorghum/rice/corngrits
  
  
  
  
• tapey (yeast)
• Banana leaf
• winnowing basket
• basket

STEPS IN MAKING YEAST

1.     Unhusked rice must be pounded.

2.     Soak it in the water using pot or basin overnight.

3.     Remove it from the water.

4.    Add the chili piper.

5.    Mixed amisen root, terang root and betel piper (roots and leaves)

6.    Poured the mixture, place it in winnowing basket and sprinkle some water on it.

7.    Put it into flat cakes.

8.    Put it in a selengat.

9.    Hang it for two day inside the house

10. Dry in the sun. Before noon, take it back into the house.

11.   Let it dry for 3 days inside the house.

12.   After the yeast is properly dried, it must be tested if its ferments properly and become sweet

NOTE: If the yeast becomes sweet, it    means you succeed in doing the yeast. However, if it is not sweet, you did not succeed and the yeast is useless at all.

STEPS IN MAKING AGKUD

1. Cook whatever you are going to make. (cassava, sorghum, corn grits, or rice)
2. When it is cooked, place it on the banana leaf.
3. Spread out thinly in order to cool thoroughly.
4. Crumbled the flat cakes of yeast finely and sprinkled on it evenly spread over.
5. Get a basket and lined it with a banana leaves.
6. Place the mixture in the basket and close it tightly making sure that the air could not enter
7. After 24 hours, remove it from the basket.

NOTE: It is good to eat after 24 hours.

8. Put in a wine jar or a bamboo container.
9. After one month, it is already “lihing” (liquid wine) and it is ready to drink.

 Things to observe:

1.           Must make/keep sure that all utensils are clean, but if it is dirty, it will not work.

2.          Do not allow any viand to contaminate the yeast (meat and sweet food) it’ll get ruined, smoke also can ruined the yeast.

3.          Singeing a pig and a smoke blows into the yeast, the yeast certainly ruined. This things can “ebpekerimug” contaminates and if it is contaminated, it cannot be use anymore.

4.         If there is a thunder during drying the yeast outside the house, it will not work.

5.          The one who makes “agkud” should not be noisy or talking at all. She should behave properly since the behavior of the ones who makes “agkud” will reflect the drunker.

     They make an “agkud” as a part of their socialization. They use it on “Kaligaan” (festival), rituals, recreation, wedding and/or after working from their farm.