Just unearthed a bottle of 1968 strawberry, made from a recipe in an old kitchen winemaking book (Roate?). Expected it to be vinegar, and it turned out to be delightful - almost a port.
As you can imagine, it was crafted under less-than-current conditions - both products and sanitation - so it may have been a fluke.
Are there any tests I can carry out on this to try to replicate it?
Thanks for any suggestions.
Jack Wetmore in NB Can.