[thedadtony]

Cheers Captain, they're just defrosting in a F.B., it seems rather full!
The marrow wine is bubbling like a good 'un, Mrs. T.D.T. keeps calling it marrowiner, the eldest g/s keeps giving her funny looks

[Capt Zero]

Tony what's your recipe for your  marrowiner... I bought a large marrow back from the lottie this morning so I think that's what is in store for it.

[Growster...]

We've stopped at 14lbs, as any more would go over the top of the fermenting box!

Should do about 3.5 gals, but it's going to be added to something else, so I'm not at all worried!

[thedadtony]

Hi Captain I used the C.J.J. Berry's recipe with a few adjustments.......
           5lb of ripe marrow flesh
           2lb 6oz of sugar(to bring it up to 1.100)
           4tsps citric acid
           2 oranges
           root ginger(I used 2ozs / gallon, depends on how gingery you like it)
          1 gall. of water
          pectic enzyme
          yeast(Youngs wine yeast)
         (  You might need nutrient if you use a different yeast)

         I cubed the marrow into half inch cubes,(happy chopping) I put the seeds in too,grated the ginger and sliced the orange put it all in a bucket with the acid then covered with boiling water, when cool enough add the pectic enzyme and a tsp. of yeast- stir twice a day for 5 days. Strain into a D.J. add water and the sugar, keep checking the gravity as you do this, I added a half tsp. of yeast to start it off again.
       Hope that helps