terrance123
Member
has any body out there ever tried brewin marrow wiskey/rum im gonna try sum this weekend as i have a recipie from a very old book i borrowed of a friend. looks simple enough
I'd add all the sugar from the start - Dry wine yeasts can copeterrance123 said:feed with sugar every 2 to 3 weeks.
Never strain it - siphon it off leaving the sediment intact behind.after about 6 weeks you may find a thick sediment at the bottom of the jar. strain this off
That's just a reference to just topping up the wine after you rack it - just make a slightly larger batch to begin with in the fermenting bucket and don't rack to glass until the initial yeast activitity drops.keep a spare bottle to bring the wine to the top of the jar again.
Give it a year if you can - all 'country' wines like this need time to age out the harshness.ready in 6 months but much better if you keep it for longer.
It's that stuff in the middle of bones...I really don't think it sounds very good.AHammer16 said:what the hell is marrow
El Pistolero said:It's that stuff in the middle of bones...I really don't think it sounds very good.
david_42 said:It's a squash guys!
Forget 'feeding' it. It's not a pet! Put the 3lb of sugar in at the start and let it ferment out. Exposing the surface of the brew to air occasionally for racking is part and parcel of brewing, just don't allow your brew to be sloshed about/bubbled and have too much oxygen get to it when it's been under an airlock.terrance123 said:thanx for the advice just to note about the sugar. in the recipie it says to add all of the sugar and then just add some more seperatly to feed it, i dont kno if you had realised this or its just me being thick. thanx again oh and is it ok to expose the brew to air after you have put on the airlock, just to taste and feed it if needed
Caplan said:Now how do you plan to bottle it for at least six months?
this is a marrow if the pic comes out ok, dunno if u only get them in the ukAHammer16 said:what does a marrow squash look like?
I guessed that old boy! It'll need glass bottles (not plastic PET bottles) to age without deterioration - corking is the sensible option. What had you planned?terrance123 said:you only bottle it after the 6 months in the fermenting jar then you leave it to age in the bottles.
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