Hi there

Today a friend at work told me about a marrow wine/brandy he used to make.
He said all he used to do was cut the top off a good sized marrow, scoop out
the seeds, fill it with brown sugar and add a couple of raisins to act as a
yeast source. He then hung the marrow in a pair of stockings and left it to
ferment. Once the marrow started to drip he tipped out the liquid and
strained it through a fine sieve. Apparently it tasted quite sweet and had
a viscosity similar to a liquer.. Has anybody ever come across this? If so
any recommendations (storage temperatures and the like) ?

Also thanks for the tips about removing the labels from bottles, I'll
definitely give some of them a go.

Thanks