what exactly is a marrow?

john


Stephen SG wrote in message ...
>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 !
>
>
>
>---------------------------------------------------------------------------
-
>----
>
>
>
>
>
>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.
>
>
>
>---------------------------------------------------------------------------
-
>----
>
>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.
>
>