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
Monday, November 8, 2010
MARIGOLD WINE
Just 4 u
Ingredients:
3 quarts marigold flowers 1 gallon water
(no stalk) Yeast
2 lemons Yeast nutrient
3 lb. preserving sugar
Method:
Bring the water to the boil, dissolve the sugar in it, and allow to cool. Add the
crushed flowers, the juice and rind of the lemons (being careful to include no white pith),
the yeast nutrient, and yeast (prepared wine yeast or a level teaspoonful of dried yeast).
Ingredients:
3 quarts marigold flowers 1 gallon water
(no stalk) Yeast
2 lemons Yeast nutrient
3 lb. preserving sugar
Method:
Bring the water to the boil, dissolve the sugar in it, and allow to cool. Add the
crushed flowers, the juice and rind of the lemons (being careful to include no white pith),
the yeast nutrient, and yeast (prepared wine yeast or a level teaspoonful of dried yeast).
HONEYSUCKLE WINE
Just 4 u
Ingredients:
2 pints of honeysuckle 1 lemon
blossom (pressed down 1 orange
lightly) 1 Campden tablet
3 lb. sugar 1 gallon water
4 ozs. raisins Yeast and nutrient
Method:
The flowers must be fully open, and dry. Wash them in a colander, pour the water
(cold) over them, and stir in two lbs. of sugar, the minced raisins, and the citrus fruit
juice.
Ingredients:
2 pints of honeysuckle 1 lemon
blossom (pressed down 1 orange
lightly) 1 Campden tablet
3 lb. sugar 1 gallon water
4 ozs. raisins Yeast and nutrient
Method:
The flowers must be fully open, and dry. Wash them in a colander, pour the water
(cold) over them, and stir in two lbs. of sugar, the minced raisins, and the citrus fruit
juice.
CHERRY WINE
Just 4 u
Ingredients:
6 lb. black cherries 1 gallon water
4 ½ lb. preserving sugar Yeast and nutrient
Method:
Crush the cherries (without breaking the stones) and then pour the boiling water
over them. Leave to soak for 48 hours. Strain through two thicknesses of muslin. Bring
the juice just to boiling point and pour it over the sugar. Stir until the sugar is dissolved.
Ingredients:
6 lb. black cherries 1 gallon water
4 ½ lb. preserving sugar Yeast and nutrient
Method:
Crush the cherries (without breaking the stones) and then pour the boiling water
over them. Leave to soak for 48 hours. Strain through two thicknesses of muslin. Bring
the juice just to boiling point and pour it over the sugar. Stir until the sugar is dissolved.
BROAD BEAN WINE
Just 4 u
This recipe produces a light, dry wine of superb quality, hard as that may be to believe!
Ingredients:
4 lb. broad beans ¼ lb. raisins
(shelled) Yeast and nutrient
1 gallon water 1 lemon
2 ¾ lb. sugar
Method:
Use beans that are too old for normal culinary purposes. To 4
lb. of shelled beans add one gallon of water and boil slowly for one hour. It is essential
that the skins do not break or you will have difficulty in clearing the wine.
This recipe produces a light, dry wine of superb quality, hard as that may be to believe!
Ingredients:
4 lb. broad beans ¼ lb. raisins
(shelled) Yeast and nutrient
1 gallon water 1 lemon
2 ¾ lb. sugar
Method:
Use beans that are too old for normal culinary purposes. To 4
lb. of shelled beans add one gallon of water and boil slowly for one hour. It is essential
that the skins do not break or you will have difficulty in clearing the wine.
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