MARROW WINE

Just 4 u

Although the recipe which advocates filling a marrow with brown sugar to make
Marrow Rum is one which appeals by its novelty I have never yet tasted any made by this
method which has been successful, unless the recipe has been considerably adjusted.
Usually the result is far too sweet. You will find this recipe for Marrow Wine far more
successful:

Ingredients:
5 lb. ripe marrow 2 lemons
3 lb. white sugar (or brown, 1 oz. root ginger
if you wish a rum colour) 2 oranges
Yeast and nutrient 1 gallon water

Method:
Grate the marrow and use the seeds, slice the oranges and lemons, bruise the
ginger, and put all into a jug or crock. Pour over the boiling water and when cool add the
yeast.
Allow to stand for five days, closely covered, stirring frequently, then strain and
dissolve the sugar in the liquid. Ether put it into a fermentation jar and fit trap, or keep it
closely covered and then ferment in the usual way. When it clears siphon it off the yeast.
It should be ready after about six months and can then be bottled.