Sounds suspicious to me. Especially the part about using raisins as a yeast
source. Raisins are heavily sulphited and I don't think you would find much
in the way of viable yeast on them. I would suspect also that it would come
out something like sweet jungle juice.

Ray

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