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
Morality is temporary, wisdom is permanent.
Sorry Steve, no idea, never done anything like that 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
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
learning to love veg…..except celery :-O
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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