Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Stephen SG
 
Posts: n/a
Default Marrow wine R2

Marrow rum (2)
1 large ripe marrow
1 orange
1/2 oz baker's yeast

A ripe marrow with a tough skin should be used.Cut off the stalk end and
scoop out the pith and seeds.Pack with Demerara sugar.Mix 1/2 oz bakers
yeast with 2 tablespoons of warm water and the juice of one orange. Pour
over the sugar at the top of the marrow. replace the top of the marrow and
seal it well with adhesive tape, and hang the marrow with the cut upwards in
a muslin bag and suspend in a warm place . After 3 weeks the liquid inside
the marrow may show signs of seeping out. When this happens make a small
hole in the bottom of the marrow, and allow the liquor to run into a
fermentation jar, and leave to complete the ferment fit a lock. A few
raisins can be added to the jar at this stage.When the liquid has ceased
working, it can be racked, matured and bottled in the normal way.

Stephen


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Marrow Jam Lucky Recipes (moderated) 0 30-09-2007 06:29 AM
Marrow Wine benjamin Winemaking 4 17-08-2006 09:47 PM
Marrow dwacôn General Cooking 1 04-10-2005 03:21 AM
Marrow Martyn Scott Vegetarian cooking 3 03-10-2004 02:30 AM
Marrow Wine? Akator Winemaking 19 03-05-2004 07:35 PM


All times are GMT +1. The time now is 05:52 PM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"