I found this recipe for using wines that don't come out as planned.http://www.101winemaking.com/sherry.htm
I've heard that it makes a pretty acceptable sherry , though probably not a true sherry.
I also think that a similar process is used by some of the larger winemakers to use up some odd batches of wine , take for instance Bright's 74 sherry made here in BC , at only $5.99 per bottle , it is one of the cheapest alcoholic beverages in the store , so I just have my doubts it is made in the traditional manner , but you never know.
I'm going to try this method and see what I get anyway.
I would like to try the traditional recipe for a flor Sherry as well , how did yours turn out , and did you fortify it as well ?
This wine is clear now because I "processed" it , as I need something higher in alcohol content to fortify the Sherry with.