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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Many Thanks to Jackie Holt for sending in this Recipe. If you liked this, we also have a Ciderish and a Nettle Beer recipe. Jackie has also written us two more wine recepies, a fruit one and her favorite a simple grape wine recipe.