I have loads of apples in the garden and every year I make experimental 1-gallon batches of cider and apple wine (cider plus extra sugar). This year I tried to make a cider that wasn't ultra-dry, by using a specific cider yeast (that included a "sweetener"). After that batch was complete I used the yeasty lees to make future batches, then split them into two separate gallons and topped up with fresh apple juice etc etc. Some I added sugar to by pouring into a pan, warming it on the stove, dissolving the sugar and pouring it back into the demijohn. Appalling record-keeping - i.e. none.
However after all this one (just one) batch of apple wine turned out like a nice sherry. It was/is really good and my mum loves it. I'd call it a medium sherry - she says its a cream style. You'd never guess it was apple-based.
If I wanted to make some more sherry next year - what is the key to making it again?