I don't think I would recomend this receipe but back in the 90's I made 10
gallons of dewberry wine from berries my wife spend days picking. I put it
back in a closet and forgot it. Of course the airlock dried out and it
oxidised. I left it there for 5 years after that because I could not pour
it out and I sure did not want to admit I had wasted all her berries.
Finally she was gone for a weekend and I needed the carboys. I started to
pour it out but decided to taste it first to see what really badly oxidised
shere stated like. It tastes like sherry. Whe she got home I had her taste
it and she imediately said, "It tastes just like sherry!". Any way I
fortified it and sweetened some and now have more sherry than I will ever
drink.

You could do basically the same thing with almost any heavy wine but I would
recommend you use a sherry yeast. It might be even better.

Ray

"Dick Adams" > wrote in message
...
> My passion is Mead and some beer. My child bride prefers
> sherry. But, I've never made a sherry. Any recommendation
> for a kit? Any tips I need to know?
>
> Dick
>