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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. |
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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 |
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