I have read with interest the comments made by all.
And pass on to you all, the following two recipes from my collection.
MARROW RUM
This is a traditional Norfolk recipe, and although this is of course not
rum,any more then the " brandy " in previous recipes was actually brandy, it
carries a tremendous kick, and should be treated with great respect.
1) Get a beautiful, big, straight marrow, cut a two inch ( 50 cm) slice
off the top, and scoop out all the seeds.
2) Fill the resulting space with demerara sugar pack as tight as you can.
Dissolve a half teaspoon of yeast in a tablespoon of tepid water,
and pour it on the sugar.
3) Replace the end of the marrow, and seal the join with adhesive tape.
Wipe
the outside of the marrow carefully and cover it with a muslin bag,
tying it at the neck. Suspend it over a jug, and exclude air by
placing the whole thing, marrow and jug, in a plastic bag.
4) Hang the whole thing up on a hook, and within a few days, juice will
start to drip down into the jug. And by "juice", we mean jungle
juice.
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Morrow Rum (2) to follow



"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
|
|