The recipe for marrow rum has been around for decades, I am told that it is rubbish by very many serious wine makers.
People copy out the recipe and pass it on, those who try it, end up with a load of disgusting mush. A waste of sugar, yeast and time. So I have never bothered to try it. If any one has been successful with it I would like to know.
Every one seems desparate to use up their marrows this time of the year, they are good to thicken soups and stews and low on calories. Can be used to bulk out pickles or jams.
However, I have never found any one who has had success with using them for wine. Perhaps the fact that they have little taste is a clue.
The nicest idea I found was to bake peeled and hollowed marrows filled with cooked onions seasoned to taste, smothered in butter wrapped in foil for 75 mins. They absorb the flavour of the onion and go well with the Sunday roast and a glass of something else.