A Very Ancient Craft
1 ripe marrow
5 to 7lb of Demerara sugar, according to size of the marrow
General Purpose wine yeast
Wipe marrow clean with damp cloth, then cut a piece off the stalk end of the marrow, deep enough to enable you to scoop out the seeds and pith from the rest of the marrow. Press the Demerara sugar into the cavity left; it depends on the size of the marrow how much you will need; a large one will take 7 pounds of sugar.
Replace the end of the marrow and seal with a piece of sticky tape. Then suspend the marrow over a jar or jug; something with a narrow neck so that the marrow can rest on this but not touch the bottom of the container.
After two or three weeks unseal the end of the marrow and add some more sugar; some of the first lot will have been absorbed into the flesh of the marrow. Put the end on again and leave for about six to seven weeks, when the sugar should have mixed with the flesh of the marrow and the resulting liquid will have dripped through into the jar leaving only the shell of the marrow. Add yeast and yeast nutrient. Strain into fermentation jar fit airlock and allow fermentation to finish until dry.
Keep at least twelve months when it will be very strong.