General Purpose wine yeast

Yeast nutrient

Wipe marrow clean with damp cloth, then cut a piece off the stalk end of the
marrow, deep enough to enable you to scoop out the seeds and pith from the
rest of the marrow. Press the Demerara sugar into the cavity left; it
depends on the size of the marrow how much you will need; a large one will
take 7 pounds of sugar.

Replace the end of the marrow and seal with a piece of sticky tape. Then
suspend the marrow over a jar or jug; something with a narrow neck so that
the marrow can rest on this but not touch the bottom of the container.

After two or three weeks unseal the end of the marrow and add some more
sugar; some of the first lot will have been absorbed into the flesh of the
marrow. Put the end on again and leave for about six to seven weeks, when
the sugar should have mixed with the flesh of the marrow and the resulting
liquid will have dripped through into the jar leaving only the shell of the
marrow. Add yeast and yeast nutrient. Strain into fermentation jar fit
airlock and allow fermentation to finish until dry.

Keep at least twelve months when it will be very strong.

MARROW RUM (the alternative method)

This one looks good hanging in the kitchen for a few days! 4 oz of sugar per
half pint of rum, White preferably, it blends better with the marrow. Get
yourself a good mature marrow, cut open the top & scoop a good cup full out
of the middle. Underneath the Marrow make about half a dozen puncture wounds
with a sharp narrow needle (preferably long sowing needle or a sharp thin
knife ), & suspend above a glass bowl . Feed the marrow through the top hole
with sugar & rum in proportion & in a few hours you'll get lovely scented
marrow rum dripping out of the bottom. An average marrow will normally take
about one & half pints of rum (over a few hours) I prefer to make most
liquers on the tart side & sweeten to taste afterwards if necessary. Geraint





Marrow Rum

This is going to be impenetrable for most of us colonials, who don't know a
"marrow" is Brit for "squash", or Zucchini. You can make a kind of wine by
filling the cavity of a hollow vegetable, such as a pumpkin or other hollow
squash, with fermentable sugar, nutrient and yeast.

Pectic enzyme will also help, or better yet, a starch-converting enzyme,
such as Koji, or Diastase. As fermentation proceeds, the sugars in the
squash will be fermented, and the whole thing gets digested. Best to do it
in a container, since it may eat through the outer skin. You can do it with
either beer, or wine. If you use something like a large pumpkin, and
carefully cut a round hole as you remove the stem, it is possible to fit it
with a fermentation lock. Then pour in any basic must or wort, grape juice,
sugar water, whatever. Add a touch of yeast, and away it goes. Draw a happy
Bacchus face on the pumpkin !



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Marrow Rum

Take a large marrow, cut a section near the top or stalk end, and with a
long spoon take out the seeds, leaving a cavity in the centre of the marrow.
Pack this cavity as tightly as possible with demerara sugar, replace the top
and tie it on like a lid. Suspend the marrow in a cradle of tape, or in a
bag of butter muslin over a basin large enough to hold the liquor which will
begin in a few days to drip through the cloth, and make a tent of thick
cloth, over all, to exclude dust, air, and the vinegar bacillus, and leave
suspended until the basin is full and the marrow has shrunk to a pulp, no
more liquor oozing from it.

Strain and bottle the content of the bowl. The wine can be drunk at once,
but will improve if set asside aside to mature. The fermentation occurs
inside the vegetable.



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marrow rum

1 ripe marrow

5 to 7lb of demerara sugar, according to size of the marrow

wine yeast

Yeast nutrient

Wipe marrow clean with damp cloth, then cut a piece off the stalk end of the
marrow, deep enough to enable you to scoop out the seeds and pith from the
rest of the marrow. Press the demerara sugar into the cavity left; it
depends on the size of the marrow how much you will need; a large one will
take 7 pounds of sugar.

Replace the end of the marrow and seal with a pice of sticky tape. Then
suspend the marrow over a jar or jug;something with a narrow neck so that
the marrow can rest on this but not touch the bottom of the container.

After two or three weeks unseal the end of the marrow and add some more
sugar; some of the frist lot will have been absorbed into the flesh of the
marrow. Put the end on again and leave for about six to seven weeks,when the
sugar should have mixed with the flesh of the marrow and the resulting
liquid will have dripped through into the jar leaving only the shell of the
marrow. Add yeast and yeast nutrient. Strain into fermentation jar fit
airlock and allow fermentation to finish until dry.

Keep at least twelve months when it will be very strong.