Hmmm, another wine to age for 2 years without drinking! Maybe I'll make a
gallon this year and put it beside my banana wine that needs at least 1 year
of aging before drinking. I usually have too many zucchini (marrow's) in the
summer to eat and have to resort to grilling and canning some (very good in
the winter months) or giving them away. Thanks for the recipe.
Al

"George" > wrote in message
...
> "Akator" > wrote in message
> ...
> > 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) ?
>
> I know someone who makes this, calling it marrow rum. I have asked for
> instructions and will post them when received.
>
>
>