Marrow Wine

• 5 lb. ripe marrow
• rind and juice of 1 large lemon
• rind and juice of 1 large orange

Wipe marrow clean, and grate it coarsely (incuding seeds) into a mashing vessel. Add fruit rinds, bruised ginger and chopped raisins. Pour on boiling water, stir and cover. When cool add sugar, fruit juice, yeast and nutrient. Ferment on the pulp for 4 days, pressing it down twice daily. Strain and press and continue fermentation.