Prepare the Raisin Juice 24 hours in advance, by boiling the water and pouring it over the raisins in a bowl.  Cover and leave for 24 hours.  Use a blender stick or a liquidiser to pure the raisins.

Halve and scoop out the seeds and pith from the marrow. 

Cut the marrow up into approx 1cm (1/2 inch) chunks.

Put the marrow in the stock pot and pour on the boiling water.

Add the raisin juice and bring to the boil and simmer for 20-30 minutes or until the marrow is soft.

Prepare your fermenting bucket with the straining back stretched over it.

Pour the marrow into the straining bag.

Lift the straining bag out of the liquid and put to one side.  Do not throw it away yet.

Pour the sugar into the hot liquid and stir to fully dissolve.

Juice the lemon and add this to the liquid.

Pop the lid on and leave to cool to 20°C.

Once the marrow in the straining bag is cool, squeeze the marrow to extract as much juice as possible.  Add this juice to your fermenting bucket.  You can now throw the marrow away.

Use a hydrometer to check the specific gravity and note this down.  This will help you later to determine the ABV.

Add 1/2 teaspoon of Pectolase to the fermenting bucket.

Add 1 crushed campden tablet to the fermenter.  Put the lid back on and leave for 24 hours.

Add 1 teaspoon of yeast nutrient and the packet of yeast.  Stir.  Put the lid back on. If using an airlock make sure there is some water 1/2 way up the first 2 bubbles.

Put it in a warm place at 18-22°C for 7 days.

Lift the lid of the fermenter and using a sterilised syphon, syphon the wine into a demi-john up to the bottom of the neck.  

Refit the airlock and leave to finish fermenting for 2-4 weeks.

Check the SG with the hydrometer, and if it is below 0.996 then it's good to continue.  If it's not this low, then put the airlock in and leave for 1 more week.

Syphon the wine from the demi john into a clean sterilised demi-john being careful not to disturb the sediment at the bottom.

If your wine is cloudy, you can now add finings to help clear the wine, or you can leave it to naturally clear.

If there is sediment at the bottom of your demi-john, rack it off into a clean sterilised demijohn.

Once clear, I like to filter the wine to remove the microscopic sediment and particulates still floating around, but this step is optional.

Before you bottle, add 1 crushed campden tablet to your wine. This will help keep the lovely colour and help keep it fresh in the bottle.

Bottle and cork.

Put the bottles somewhere cool for the wine to bottle condition for the next 3-6 months.

Chill down a bottle and enjoy.

Cheers and happy brewing