That's about halfway between my two thoughts. Did they add any tannins, pectic enzyme or anything else?The Anderson book has a recipe for Raisin Madeira or Sherry, four pounds of raisins and 1 1/2 pounds of sugar for a gallon; no other fruit. I have not tried that so no opinion. He suggest using a Sherry flavor concentrate for a quick Sherry. I don't know if you can still buy Sherry flavor; I haven't looked.