Marrow Rum

[Jokerman]

Can someone tell me in the simplest possible terms how to make it!!!

A step by step guide would be fantastic.... you honestly cannot be too simple, I am crap at doing stuff like this but wanna give it a try!

Laymans terms are the way forward.....

                                               ;D ??? ;D ??? ;D ??? ;D ??? ;D ???

[Jokerman]

[jimtheworzel]

MARROW RUM


1 ripe marrow


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


General Purpose wine yeast



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.

[cleo]

And then throw it away-marrows do not make a drinkable wine .

[Jokerman]

Many thanks Jim...

Just a bit confused with this bit.....

'Add yeast and yeast nutrient.'

what happens then? when I strain it won't the yeast be taken out? What form is the yeast and yeast nutrient in?


Lee       :P

[gordonsveg]

did it the same as you jim and got about 3 pints,fitered it,bottled it,then forgot it.
  Anyway after about 4 years in garage ended up with flame thrower fuel,it was great. Cleo he is making rum not wine.

[cleo]

Cleo he is making rum not wine.

I know-and no yeast could tolerate that level of sugar, the only way to make `rum` is by distilling.

But try it anyway-


I`m no raining on the parade-just speaking from years of experience when I used to show wine and beer

[OllieC]

Once you've tasted it, make sure you do all the housework (including throwing the rest away) over the next few days before you're paralysed from botulism (usually takes 3 to 5 days so should be time enough). You might like to make a will too, before you're too weak to hold a pen.

[lewic]

I made a few bottles of this a long time ago, and Jim's instructions sound about right. Mine was left for about 12 weeks rather than 12 months, tasted like yeasty cough mixture and was as strong as sherry (if the carnage at our teenage party was anything to go by!)

BTW I thought they called it rum because you were supposed to add some rum at the end? The hangover doesnt bear thinking about..