Well the sherry flavour was down to oxidisation.
One tip think hygene +++++.
and afew more ++.
Thats just about it. ( Honestly.)
Some reprints of Berrys books advocate sugar levels that would be horrible for todays drinkers.
But its great you have joined the forum
I hope you can go on to make...
Of course he has the full backing of the pm too much egg on the face otherwise.
I have lost a good friend recently to cancer,The way death is being described as a "statistic" I can tell you dont even begin to scratch the surface.
I have no idea how all this is going to end. But i do despair...