Marrow nightmares

With the rain comes the marrow's. Gone are the courgettes, overnight they turn into marrows. I took some to work but they took a bit of a battering on the train and tube and nearly broke my arm with the weight.

So back to the wine making again! I made a double load and still have 12 marrows sitting in the kitchen. Having not been to do any harvesting for three days I bet there are loads of them waiting for me when I get there.

5 Ib. ripe marrow (you can add other bits of fruit to this as well if you have not quite got enough marrow)
Rind and juice of 2 large lemons and an orange or 1/2 OZ. citric acid
6 oz. chopped raisins 1 oz. ginger
2 1/2 Ib. of sugar
1 gallon water
Nutrient
Sauterne yeast

Choose a good specimen of a marrow, wipe off any surplus dirt and chop coarsely into the bucket, include the seeds (unbroken), the skin of the marrow and the fruit rinds together with the crushed ginger and the chopped raisins.

Pour on boiling water, stir thoroughly and when cool add the fruit juice, nutrient and yeast. Ferment on the pulp for four days, pressing down the cap twice daily, and then strain; stir in the sugar and continue the fermentation.