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Help my marrow has gone soft.
Wed 2-Oct-13
7:55 am
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Steve
Cardiff

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Hi, I started a marrow rum on Sunday and I'm little concerned, most of the info I have read states the marrow starts to leak between a week and a month, mine has already started, what should I do?

The marrow is very soft, do I add the liquid and pulp to a demi john or let it drip for a few days more?

Any help would be most gratefully received.

Steve eeek

Morality is temporary, wisdom is permanent.

Thu 3-Oct-13
8:45 am
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Steve
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Help anyone???frownfrownfrown

Morality is temporary, wisdom is permanent.

Thu 3-Oct-13
9:16 am
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Sooliz
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Sorry Steve, no idea, never done anything like that frown  Hopefully there'll be someone here who knows, not everybody checks in every day.  Have you tried putting a post on Fiona's blog?  I know she herself hasn't posted on it for months, but there are still loads of people who do.

learning to love veg…..except celery :-O

Thu 3-Oct-13
9:46 am
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Xahha
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The only time I did a marrow rum it did the same and then went mouldy, so I am afraid I can't help either. I would probably collect any juice that comes out and hope it doesn't moulder and then ferment in a demi-john.

 Are we having fun yet? I am!

Sun 6-Oct-13
2:35 pm
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Steve
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I think the crisis is over, I've put all the liquid we collected in a demi-john with an airlock now, with some raisins more sugar and a tad more yeast, I must say it smells and tastes incredibly rum like, so fingers crossed everything will be ok.

Steve 

Morality is temporary, wisdom is permanent.

Sun 6-Oct-13
2:45 pm
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Sooliz
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Party's at yours then big_laugh

learning to love veg…..except celery :-O

Sun 6-Oct-13
2:52 pm
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Steve
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I have some incredibly potent sloe gin and vodka from last year as well Sue.medicine

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Sun 6-Oct-13
3:06 pm
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Sooliz
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Ooh, gin's my favourite, Steve (my husband is a Steve too).  I made blackberry gin the year before last, that was blooming gorgeous.  Also did plum vodka, which I wasn't so keen on (but then I don't really like vodka!) - it was potent enough to make bombs with eeek

learning to love veg…..except celery :-O

Fri 5-Sep-14
9:14 pm
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Tim
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Sorry I'm late, Steve.

Hope the marrow survived. The way I prevent getting mould in the end my marrow is to check it for sugar and keep it brimmed. It will get soft and with my first one I strained it through a tea towel then mixed some yeast with yet more sugar and stuck it in a demijohn. It went berserk for a while and then calmed down. Racking is very important for getting rid of sediment. Do it about three times over the course of it's fermentation and top up with water, I used bottled. It won't dilute the flavour. Keep it until it really stops and bottle it. You can get away with spirit bottles that have a screw cap or cork bung.  Leave it alone in the bottle for easily a year if not longer and you'll be rewarded with a fantastic warming winter libation.

I'm going to try chopping up the next one and covering it with demerera sugar to see if that's any easier than hanging it and making a mess on the wife's kitchen floor.

Good luck

Ps it doesn't work so well with courgettes odly

Well, that didn't go quite as expected

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