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Marrow Wine (Medium)
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Ingredients |
Metric |
British |
USA |
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Ripe marrow flesh |
2.25 kg |
5LB |
4LB |
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Brewing sugar |
1.5 kg |
3LB |
2 1/4LB |
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Citric acid |
4 teaspoon |
4 teaspoons |
4 teaspoons |
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Oranges |
Two |
Two |
Two |
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Root ginger |
25 g |
1 ounce |
1 ounce |
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Water |
4.5 L |
1 gallon |
1 gallon |
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Wine yeast |
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Yeast nutrient |
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Pectic enzyme |
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- Grate the marrow and use the seeds
- Slice the oranges
- Bruce the ginger
- Put all into a fermenting bucket and add the acid
- Paul over the boiling water and allowed to cool
- When cool, add the enzyme, wine yeast and nutrient
- Leave for five days, closely covered, stirring frequently,
- Strain the liquid and dissolve the sugar into it
- Transfer to a Demi John and fit an airlock
- Ferment out in the usual way
- When clear, siphon it off the yeast
- It should be ready after about six months and can then be bottled
Wine Equipment & Ingredients
