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On the subject of adding tea/tannin late, I often do it weeks after fermentation is underway - sometimes because I forget at the start, sometimes because I want to first get it to a stage where I can taste it before I decide how much. I've never had a problem, though it can take a little longer...

You never know - he might grow up to be a great wizard!

That sounds like a good recipe. It's got some grape product, banana for body, and some tannin and acid - without those, I'd imagine marrow wine to be a bit thin and bland. (And yes, a banana or two used for body really doesn't add any banana flavour) Alan

There's a marrow wine recipe at http://www.wine-making-guides.com/marrow_wine.html Neither tried nor tested, sorry - and I'm sure I'd add some grape ingredients too, either juice, concentrate, or raisins/sultanas. The great Cyril has a version in First Steps that uses 5lb of marrow per gallon...