What Would Google Do, Jeff Jarvis
A reasonablebook talking about ‘the Google way’. There are good ideas in this book, most of them are discussed elsewhere (on the web and in other books) and they are repeated over and over again.
So, some good if unoriginal ideas repeated over and over. Get it from the library if you like reading, but don’t bother buying it.
We have had a bit of a glut of Marrows (or overly large courgettes at least) and we needed something to do with them all, so we’re trying out anything we can! We’ve done one batch of Chutney and there’s another being planned too, but this recipe stood out to be tried!
Marrow Rum! now one book I have says don’t bother with this it never works, another says, you must try it, but it needs a long time to age. I also checked out the Internet a bit and mostly came up with the same recipe.
Get large marrow, hollow out, fill with demerara sugar, squeeze in the juices of an orange then add activated yeast. leave hanging in a muslin bag for 3 weeks with the tops sellotaped back on. Decant juices to a fermentation jar and ferment for a while longer, then rack and bottle and leave for ages to mature.
The only alternative I’ve seen says to pack the marrow with sugar but no yeast, then after 3 weeks pour the resulting liquid into a fermentation jar and start the fermenting then.
I followed the top recipe but I used 3 large courgette things rather than a massive marrow and they are now sat in a bucket covered with a couple of tea towels, so I’m hoping this doesn’t collapse!
We’ll let you know how it goes but this one does say to leave for a while!
One of our jars of Dandelion wine has finally cleared!
So we bottled that up (5 bottles of wine) and racked the still cloudy batch into a new fermentation jar, and topped that up with the clear wine.
Problem is…. it doesn’t taste too good!
It’s still very sweet, so I’m not sure if it should ferment more? It has a sort of desert wine sweetness but not the same thickness as that. I guess if it stays sweet then we can make deserts with it…. it is supposed to get better with age, and not be drunk until December so it still has a chance!
Lets just hope the ones I’ve bottled don’t ferment any more!
Initially it looked a little cloudy in the new bottles but it think that was just some sediment that got stirred up when i was siphoning and that seems to have cleared out now, but the other jar (Batch A) doesn’t appear to be clearing.