Marrow and Prune Wine

 

They will laugh at you for making this wine! Somehow the word "Prune" reduces most British people to tears of derisive laughter - a long history of school dinners are I suppose to blame, plus a connection with certain bodily functions! However a prune is just a dried plum and is excellent for making wine. Marrows ferment very well even though they have very little taste. So this wine will ferment very well and tastes superb.A few dried rose hips adds a hint of a light floral taste.

Be brave and try it! Maybe it is the salvation for a boring vegetable and silly sounding fruit!

Ingredients:

Method:

Shred the marrow, chop the prunes and put in the fermentation bucket with the rose hip shells.

Pour over half a gallon of boiling water.

Dissolve the sugar in a pint or two of boiling water, stirring to make sure it has all dissolved. Add to bucket.

Cool and add activated yeast and rest of ingredients.

Ferment on the pulp for 7 days, stirring daily - fit lid on bucket to keep clean.

Strain and transfer to demijohn and fit fermentation lock.

Top ups may be necessary - make them a sugar solution of about half a pound of sugar to one and a half pints of warm water.

Ferment out and rack as necessary.

This can be a slowish wine to make and mature and you should expect it to take a year at least until it is good for drinking.

(This recipe is adapted from the one in "Amateur Winemaker Recipes" edited by C.J.J. Berry)

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