Marrow Wine – By Jackie Holt

It can be difficult to know what to do with an over productive marrow plant, thanks to Jackie Holt for giving us this perfect idea getting Drunk on them!


  • 5 Ib. ripe marrow (you can add other bits of fruit to this as well if you have not quite got enough marrow)
  • Rind and juice of 2 large lemons and an orange or 1/2 OZ. citric acid
  • 6 oz. chopped raisins 1 oz. ginger
  • 2 1/2 Ib. of sugar
  • 1 gallon water
  • Nutrient
  • Sauterne yeast


Choose a good specimen of a marrow, wipe off any surplus dirt and chop coarsely into the bucket, include the seeds (unbroken), the skin of the marrow and the fruit rinds together with the crushed ginger and the chopped raisins.

Pour on boiling water, stir thoroughly and when cool add the fruit juice, nutrient and yeast. Ferment on the pulp for four days, pressing down the cap twice daily, and then strain; stir in the sugar and continue the fermentation.

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