I’ve decided that it is now time to proceed to phase two of the marrow rum project and, unlike the underpants gnomes*, I sort of know what I’m doing. I’ve been feeling up my marrows every few days and for the last week or so they’ve been making the spare room smell a little boozy. Once the marrows were very, very soft – to the point that I though the skins were going to give out at the slightest movement – I cut them out of the tights and pierced the bottoms to drain the liquid. Once I’d caught all the juice I mashed the softened flesh through a sieve and strained it through a jelly bag to remove any bits. I stirred in the juice of an orange, soft brown sugar and some more yeast before decanting it all into my home-made demijohn.
Now, being honest here, it turns out that phase two was not exactly photogenic (it looks like pond water) so rather than show all the gory details I decided to treat you to a few pretty pictures of our trip on the Seaton tramway – a surprisingly nice day out, especially since there was cream tea involved!
If you fancy saving a little money, a five litre bottle of water from the supermarket can be easily transformed into a demijohn with a few bits and bobs from a brewing store. Once you’ve finished the water, drill a hole in the lid big enough to fit an air lock grommet. Push the grommet through the hole and insert a bubbler airlock before screwing the cap back on the bottle. Simple!
Marrow rum, phase two
Once your marrow is very soft make a hole in the bottom and catch the juices. Press the flesh through a sieve then pass all the liquid through a jelly bag of fine mesh.
Stir in the juice of an orange, a little more yeast and more sugar (I added 500g extra). Pour the juices into a sterilised demijohn and top up with the same volume of water that has been boiled and left to cool.
Seal the demijohn with an airlock so any gases can escape. Leave to ferment in a warm, dark place for a year.
* WARNING South Park clip!